A warming, nutrient-dense stew packed with browned minced beef, brown lentils, carrots, and celery, simmered in a richly spiced tomato-beef broth flavored with cumin, ginger, cinnamon, and freshly ground whole spices, then served with cooling yogurt, fresh coriander, and crusty toasted bread.
6 Portions · 2,080 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
6
Dice 1 onion.
Cut 2 carrots lengthwise into quarters, then slice into bite-sized pieces.
Dice 2 stalks of celery.
Mince 3 garlic cloves.
Prepare 1 tbsp Moroccan spice mix: grind a couple of fennel seeds, 2 cardamom seeds, and a couple of coriander seeds in a mortar and pestle until finely crushed.
Heat 1 tbsp sunflower oil in a large pot over medium heat.
Add the diced onion and sauté until soft and translucent.
Add 600 g minced beef to the pot.
Cook the beef until browned.
Season the meat with the crushed Moroccan spice mix, 1 tbsp sweet paprika, 1 tsp salt, 1 tsp ground cumin, 0.5 tsp black pepper, 0.5 tsp ground ginger, 0.5 tsp ground cinnamon, and 0.5 tsp ground nutmeg.
Stir continuously for 1 minute to coat the meat and lightly toast the spices.
Add the prepared carrots and celery to the pot.
Add 200 g canned diced tomatoes.
Pour in 600 ml beef bouillon.
Add the minced garlic.
Add 500 g drained brown lentils.
Stir everything together thoroughly.
Reduce the heat to low, cover partially, and simmer gently for 20 minutes until the vegetables are tender.
Ladle the hot stew into individual bowls.
Add a spoonful of yogurt directly on top or alongside each serving.
Garnish the bowls with fresh coriander leaves.
Serve with warm slices of toasted bread.
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