Summary

Ingredients

• 500 g oulash, from pork
• 0.5 stick ½ leek
• 1 onion (s)
• 1 carrot (s)
• 1 slice ginger
• 1 clove garlic
• Fennel seeds
• cumin
• cardamom
• Mustard seeds
• 1 glass broth, about 200 ml

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Instructions

1. Cut the vegetables into small pieces.
2. Grind the fennel seeds, cumin, cardamom and mustard seeds in a mortar. Finely chop the garlic and ginger.
3. Season the meat with salt and turn it in the flour, then sear it in the casserole.
4. Take the meat out again. Then put the vegetables in the pot and fry until they get a little color. Put the meat with the garlic and ginger back in the saucepan and deglaze with the broth.
5. After half an hour add the ground spices and let everything stew for at least 30 minutes.
6. Fried potatoes with fennel vegetables go well with it.