Oriental minced meat and vegetable pan with yogurt and mint sauce

Ingredients for 4 servings:

• 1 leek(s)
• 1 bell pepper(s), red
• 1 small zucchini
• 500 g minced lamb, alternatively minced meat as required
• 2 garlic cloves
• 2 tbsp tomato paste
• 100 ml vegetable broth or meat broth
• 1 tsp cumin powder
• ½ tsp allspice powder
• ½ tsp cinnamon powder
• salt and pepper
• 1 tsp paprika powder
• 1 bunch parsley, chopped
• 500 g Greek yogurt
• 1 garlic clove(s), crushed
• ½ bunch mint, chopped
• ½ tsp sugar
• ½ tsp cumin powder
• 2 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Own creation – no claim to correct, oriental preparation

Clean the vegetables. Cut the leek into rings, the bell pepper into small pieces, and the zucchini into thin slices. Brown the minced meat in a large pan. Add the bell pepper pieces and fry. Then add the leek and zucchini and fry. Press the garlic through a press. Mix the tomato paste with the broth. Add the cumin, allspice, and cinnamon and add everything to the vegetable and meat mixture. Cover and simmer on low heat for about 5-10 minutes. Meanwhile, mix the yogurt with the crushed garlic, chopped mint, sugar, and cumin powder in a separate saucepan and bring to a boil briefly. Remove from the heat and season with lemon juice. Stir the chopped parsley into the vegetable and meat mixture and season with salt, pepper, and paprika. Arrange on plates and serve with the yogurt sauce. Serve with rice.