Summary

Ingredients

• 2 onions)
• 3 medium potato (s)
• 500 g oulash, (beef)
• 500 g oulash, (pork)
• 2 small zucchini
• 500 g black salsify (s)
• 1 eggplant (s)
• 3 tablespoon tomato paste
• 1 large can (s) tomato (s), whole or in pieces
• 1 liter broth
• 3 cloves garlic
• 2 handfuls cashew nuts
• 1 chilli pepper (s)
• 1 teaspoon harissa
• 3 teaspoon garam masala
• 2 teaspoons cumin
• 3 teaspoons oregano
• 3 sprigs coriander
• 1 teaspoon coriander seeds
• 2 clove (s)
• 1 stick cinnamon
• oil
• salt and pepper

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Instructions

1. Dice the onions and potatoes and fry them in a saucepan with oil for a few minutes. Then add the meat. If you bought it in one piece, of course, dice beforehand. When the meat turns gray, add the tomato paste and harissa paste. Keep stirring vigorously so that nothing cakes. Fry the whole thing for at least 5 minutes, until the meat is through.
2. Dice the zucchini and fry them briefly. Then deglaze with the can of tomatoes and the stock and cook on medium heat. Squeeze the garlic. Dice the aubergine, peel and dice the salsify and add both to the stew. Caution, only touch the salsify with gloves.
3. Finely chop the chilli and coriander. Finely grind the coriander seeds in a mortar and add everything to the stew with the cashew nuts and the remaining spices. If necessary, season to taste and season. Be careful with the heat, the chilli unfolds gradually.
4. After 1 to 1 1/2 hours, the stew is thickened and ready to eat. You can also eat flatbread or rice, like yogurt. The recipe can be varied very well, depending on what you still have in the kitchen and have to go.