Summary

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

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Instructions

1. Clean the vegetables. Cut the leek into rings, the bell pepper into small pieces and the zucchini into thin slices.
2. Fry the minced meat, add the pepper pieces and fry with them. Then fry the leeks and zucchini, squeeze the garlic through the press.
3. Mix the tomato paste with the broth. Add cumin, allspice and cinnamon and add everything to the vegetable-meat mixture.
4. Put the lid on and let it simmer on a low flame for about 5-10 minutes.
5. 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.
6. Stir chopped parsley into the vegetable-meat mixture and season with salt, pepper and paprika powder.
7. Arrange on plates and serve with the yogurt sauce.
8. Rice goes well with it.