Oriental Carrot Stew

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 400 g carrot (s)
  • 400 g potato (s)
  • 2 onions)
  • 600 ml vegetable stock
  • 2 slices lemon (s), untreated
  • 1 orange (s), untreated, the abrasion it
  • 1 bunch parsley, smooth
  • 2 small cloves garlic
  • 200 g minced meat, beef or lamb
  • 2 tablespoon sunflower seeds
  • Coriander powder
  • Cayenne pepper
  • Ground cumin
  • salt
  • pepper
  • Pumpkin seed oil
  • some coriander green
Oriental Carrot Stew
Oriental Carrot Stew

Instructions

  1. Chop the parsley (save some to sprinkle). Clean, peel and chop the carrots, potatoes and onions. Cook in the vegetable stock with the lemon wedges, the orange peel, some of the parsley and some cumin for about 10 minutes until the vegetables are soft.
  2. Finely chop the garlic with the remaining parsley and the sunflower seeds. Add coriander, cumin and cayenne pepper to the minced meat together with salt and about half a teaspoon each, mix well and form small dumplings approx. 2 cm in diameter.
  3. Put this in the stew and let it simmer for about 5 minutes in a closed pot over low heat. Season to taste with pepper and salt and place on the plate. Pour a teaspoon of pumpkin seed oil over each and sprinkle with chopped parsley.
  4. If you like, you can replace all or part of the parsley with fresh coriander leaves.

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