Oriental minced stew

Name: Oriental minced stew
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Dish lenses; 1 Onion; 2–3 Garlic cloves; 1 red chilli pepper; 2-3 TABLESPOONS olive oil + something to drizzle on; 500 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cinnamon; 7-10 Tbsp ground cumin; 75 g Sultanas; 500 g deep-frozen leaf spinach; 2 TABLESPOONS hulled sesame seed; 100 g Fresh cream; 1-2 TABLESPOONS Lime or lemon juice; 7-10 Tbsp Chilli pepper and slice or slice of lime

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Dish lenses
1 Onion
2–3 Garlic cloves
1 red chilli pepper
2-3 TABLESPOONS olive oil + something to drizzle on
500 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cinnamon
7-10 Tbsp ground cumin
75 g Sultanas
500 g deep-frozen leaf spinach
2 TABLESPOONS hulled sesame seed
100 g Fresh cream
1-2 TABLESPOONS Lime or lemon juice
7-10 Tbsp Chilli pepper and slice or slice of lime

Directions

1
Bring the lentils and 1 litre of water to a boil, cover and cook for 35-40 minutes. In the meantime peel and finely dice the onion. Peel garlic and chop finely. Clean, wash and cut the chillies into fine rings
2
Heat 2-3 tablespoons of olive oil in a casserole dish, coarsely crumble the minced meat into it. Fry vigorously while turning. Add onion, garlic and chilli, fry briefly. Season well with salt, pepper, cinnamon and cumin. Add sultanas and spinach. Deglaze with 1 litre of water, bring to the boil, cover and cook for 10-12 minutes, stirring several times
3
In the meantime, roast the sesame seeds briefly in a pan without fat while turning, remove. Stir the crème fraiche until smooth. Drain the lentils in a sieve. Add the lentils to the stew, heat briefly, season with salt, pepper, cinnamon, cumin and lime or lemon juice
4
Serve with a dash of crème fraiche. Sprinkle with sesame seeds, drizzle with olive oil and garnish as desired with chilli pepper and slice or slice of lime