Lentil minced stew

Ingredients

Directions

1. 1

   Rinse lentils and raisins separately. Bring the lentils to the boil in 1 l water and cook for approx. 40 minutes.

2. 2

   In the meantime peel and finely dice the onions. Peel and chop the garlic. Clean the chilli, carve lengthwise, remove seeds, wash and cut into fine rings.

3. 3

   Heat the oil in a casserole dish. Fry the minced meat in it until crumbly. Fry onions, garlic and chilli briefly. Season minced meat with salt, pepper, 1⁄4 tsp cinnamon and 1⁄2 tsp cumin. Add raisins and frozen spinach.

4. 4

   1 1⁄4-1 1⁄2 Pour in l water and stir in the stock. Bring everything to the boil, cover and cook for about 15 minutes.

5. 5

   Roast sesame seeds in a pan without fat until golden brown. Remove. Wash lemon hot and cut in half. Squeeze one half and cut the other half into thin slices.

6. 6

   Drain the lentils and add to the stew with the lemon slices. Let them simmer for 2-3 minutes at low heat. Season the stew with salt, pepper, cinnamon, cumin and lemon juice.

7. 7

   Arrange the minced stew with a blob of cream yoghurt and sprinkle with sesame seeds. Garnish with chilli peppers. Flatbread tastes good with it. Drink tip: full-bodied red wine, for example a Shiraz.