Summary

Ingredients

• 300 g tartare, alternatively lean round beef
• 1 large eggplant (s)
• 2 carrot (s)
• 2 large potatoes
• 50 g tomato (s), dried (not soaked in oil)
• 1 onion (s)
• 1 clove garlic
• 1 chilli pepper (s), red
• 2 tablespoon tomato paste, double concentrated
• 150 ml beef stock or beef broth
• 0.5 teaspoon ½ cumin
• 1 stick cinnamon
• 1 pinch (s) sugar
• salt and pepper
• little olive oil

Print Recipe Pin Recipe

Instructions

1. Wash or clean the aubergine, carrots and potatoes and roughly dice. Peel the onions and garlic and cut into fine cubes just like the sun-dried tomatoes. Cut the chilli peppers lengthways, remove the seeds and white skins and cut the flesh into fine strips.
2. Briefly fry the tartare in a high pan with a little olive oil. Add the diced vegetables, tomatoes, garlic and chilli. Pour the beef stock and stir in the tomato paste. Add the cinnamon stick, cumin, salt, pepper and sugar. Stew with the lid closed and at medium heat for approx. 30 - 40 minutes.
3. Season again to taste and serve hot.
4. Note: If you want a stronger note of cinnamon, you can add cinnamon powder.