Summary

Ingredients

• 500 g minced lamb or minced beef
• 2 shallot (s)
• 1 medium chilli pepper (s)
• 3 tablespoon tomato paste
• 2 cloves garlic)
• 400 ml broth
• 4 potato (s)
• 100 g peas
• 200 g chickpeas
• 1 tablespoon, heaped paprika powder, noble sweet
• 1 teaspoon, heaped ginger root, freshly grated
• 1 teaspoon, heaped turmeric powder
• 0.5 teaspoon ½ cumin powder
• 0.5 teaspoon ½ cinnamon powder
• some oil for frying

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Instructions

1. Peel the potatoes, cut them into medium-sized cubes, cook them in salted water and drain them when they`re done.
2. Cut the shallots and garlic cloves into small cubes. Cut the chilli pepper into fine rings. Use the kernels depending on the spiciness.
3. Fry the minced meat well in hot oil. Add shallot and garlic cubes, chili pepper rings and tomato paste and fry. Then deglaze with the broth.
4. Add the peas and chickpeas without liquid and then refine with the spices. Add the boiled potatoes.
5. Simmer in a closed saucepan with little heat for about 20 minutes, stirring occasionally.
6. Serve with delicious farmer`s bread or baguette.