Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Preparation
Meat
Soup
To serve
Utensils
One casserole dish with a lid
How it's done
Preparation
Peel and halve the onion, cut into thin slices, peel and finely grate the ginger. Peel the celeriac and cut into approx. 1 cm cubes.
Meat
Cut the meat into approx. 1 cm cubes. Heat a dash of oil in a frying pan. Brown the meat for approx. 2 mins., season, dust with flour, remove from the pan. Reduce the heat, add a dash of oil.
Soup
Sauté the onions, celeriac and ginger for approx. 3 mins. Coarsely crush the pepper, add to the pan along with the cinnamon stick, saffron and cumin, cook for approx. 3 mins. Add the tomato puree and cook briefly.
Pour in the water and tomatoes, bring to the boil. Return the meat to the pan, cover and braise for approx. 20 mins., stirring occasionally.
Drain and rinse the chickpeas, add along with the lentils, cook for approx. 25 mins., stirring occasionally, then season with salt.
To serve
Tear off the coriander leaves, scatter on top. Cut the lemon into wedges, serve with the dish.
| Tip: | In summer, use celery instead of celeriac and fresh tomatoes instead of tinned tomatoes. |
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