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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- If you like, you can replace all or part of the parsley with fresh coriander leaves.
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