for 4 people

Preparation

2	onions
1 cm	ginger
200 g	celeriac

Meat

200 g	beef rump
	olive oil for frying
½ tsp	salt
a little	pepper
1 tbsp	white flour

Soup

1	cinnamon stick
1 sachet	saffron
1 tsp	ground cumin
½ tsp	black peppercorns
2 tbsp	tomato puree

1 litre	water
1 tin	chopped tomatoes (approx. 400 g)

1 tin	chickpeas (approx. 240 g)
150 g	brown lentils
¾ tsp	salt

To serve

4 sprig	coriander
½	organic lemon

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.

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