Oriental Minced Meat – Vegetables – Pan with Yogurt – Mint Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat (lamb, alternatively minced meat as required)
- 1 leek
- 1 red pepper (s)
- 1 small zucchini
- 2 tablespoon tomato paste
- 100 ml vegetable broth or meat broth
- 1 teaspoon paprika powder
- 1 teaspoon cumin
- 0.5 teaspoon ½ allspice, ground
- 0.5 teaspoon ½ cinnamon
- 2 cloves garlic
For the sauce: (yogurt sauce)
- 500 g yourt, Turkish (10%)
- 1 clove garlic
- 0.5 teaspoon ½ cumin
- 0.5 teaspoon ½ sugar
- 0.5 ½ bunch mint, fresh
- 2 tablespoon lemon juice
- salt and pepper
- 1 bunch parsley, chopped
Print Recipe
Pin Recipe Instructions
- Clean the vegetables. Cut the leek into rings, the bell pepper into small pieces and the zucchini into thin slices.
- Fry the minced meat, add the pepper pieces and fry with them. Then fry the leeks and zucchini, squeeze the garlic through the press.
- Mix the tomato paste with the broth. Add cumin, allspice and cinnamon and add everything to the vegetable-meat mixture.
- Put the lid on and let it simmer on a low flame for about 5-10 minutes.
- In the meantime, mix the yoghurt with the pressed garlic, the chopped mint, the sugar and the cumin and bring to the boil briefly in a separate saucepan. Remove from heat and season with lemon juice.
- Stir chopped parsley into the vegetable-meat mixture and season with salt, pepper and paprika powder.
- Arrange on plates and serve with the yogurt sauce.
- Rice goes well with it.
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