Tajine with beef goulash and lemon

Name: Tajine with beef goulash and lemon
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 3 small onions; 2 Garlic cloves; 800 g Beef goulash; 30 g fresh ginger tuber; 300 g Carrots; 300 g Parsnips; 3 TABLESPOONS Oil; 4 Organic lemons; 2 cans (425 ml each) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 7-10 Tbsp Turmeric; 4-5 stems Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

3 small onions
2 Garlic cloves
800 g Beef goulash
30 g fresh ginger tuber
300 g Carrots
300 g Parsnips
3 TABLESPOONS Oil
4 Organic lemons
2 cans (425 ml each) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cumin
7-10 Tbsp Turmeric
4-5 stems Parsley

Directions

1
Onions peel, halve and in strips cut. Peel garlic and chop finely. If necessary, chop the meat smaller. Peel ginger and chop finely. Peel and clean carrots and parsnips and cut into pieces of about 2 cm.
2
Heat the oil in a tajine or casserole dish. Sauté the meat in it for about 10 minutes. After about 8 minutes, add onions, garlic, ginger, carrots and parsnips. Peel 3 lemons so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins and put aside.
3
Add tomatoes and 100 ml water, season with salt, pepper, cumin and turmeric and braise covered for about 1 1/2 hours at low heat. Check the water level in the pot again and again. Pour in some water if necessary. Add half of the lemon fillets 1 hour before the end of the cooking time.
4
Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Rinse remaining lemon hot and cut into slices. Season tajine with salt and pepper, sprinkle with parsley and the remaining lemon fillets. Add lemon slices. Flatbread tastes good with it.