Summary

Ingredients

• 700 g beef, from the le
• 2 onions)
• 4 clove (s) garlic
• 3 tablespoon oil
• 4 tomato (s)
• 1 tablespoon tomato paste
• 2 teaspoons spice mixture, (Ras el Hanout)
• 1 teaspoon harissa
• 1 teaspoon paprika powder, noble sweet
• 0.5 teaspoon ½ ground cumin
• 0.5 teaspoon ½ cinnamon
• 2 carnation (s)
• 1 bay leaf
• salt and pepper
• 0.5 ½ lemon (salty lemon), alternatively 1 - 2 tablespoons lemon juice
• 350 ml beef broth or vegetable broth
• 400 g okra pods, fresh, alternatively from the can / lass (EW 345 AG)
• 0.5 ½ bunch coriander greens or flat leaf parsley
• Serve 1 lemon (s), quartered, with food

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Instructions

1. Cut the meat into approx. Three cm cubes. Peel and finely dice onions and garlic. Scald tomatoes, quench, peel, remove seeds. Dice the pulp as well.
2. Fry the meat in the oil in portions, set aside. Fry the onion and garlic cubes in the roasting fat until golden brown, add the seared meat, stir in the tomato paste and spices, sauté. Be careful not to burn anything! Add the tomato cubes and salt lemon, pour in the broth. Cover and simmer over low heat for about two hours.
3. In the meantime, rinse and drain fresh okra pods, trim the stems. Blanch in boiling salted water for two minutes, place in a colander, rinse in cold water. Drain.
4. Put the tinned okra pods in a colander, rinse briefly and drain. The remaining slime is bound during cooking.
5. Fifteen minutes before the meat is finished cooking, add the fresh, blanched okra. Just heat the canned food briefly in the meat dish.
6. Rinse the coriander or parsley briefly, shake dry, chop finely.
7. Season to taste, if no salted lemon was cooked, add lemon juice. Sprinkle with coriander or parsley and serve lemon quarters.
8. Persian rice goes well with it, with or without potatoes or flatbread.
9. Note: If you have no experience with oriental dishes, you should slowly approach the quantities of spices. Of course, they develop the aroma better when sautéing, but you can also intensify the taste when seasoning.