Hummus Kawarma with lemon and parsley sauce

Ingredients for 4 servings:

• 2 shallots
• 3 allspice berries
• 1 tsp black peppercorns
• 1 clove(s)
• 1 small piece(s) of cinnamon stick(s)
• 1 pinch of cumin
• 2 tbsp vegetable oil
• 800 g beef goulash
• 2 bay leaves
• e.g. water or meat broth
• 1 tsp salt
• 1 tbsp pomegranate syrup
• 400 g potatoes, diced
• 1 pomegranate
• 400g hummus
• 1 bunch of parsley
• 1 lemon(s)
• 100 ml whole milk yogurt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 2 hours 30 minutes

a Levantine dish with beef

Peel the shallots and dice. Crush the spices in a mortar. Peel the potatoes and dice them. They should be slightly smaller than the meat. Finely chop the parsley. Squeeze the lemon. Heat oil in a roasting pan and brown the meat in batches, then add the diced onions and brown them as well. Now add all the spices to the hot fat over the meat and stir briefly until they release their aroma. Top up with water or meat broth so that the meat is just covered. Season with salt and pomegranate syrup. Simmer everything over low heat for 1.5 hours. After this time, add the diced potatoes and simmer for another 30 minutes, stirring occasionally. If too much liquid boils away, top up a little and season with salt if necessary. In the meantime, remove the seeds from the pomegranate. Add the reserved juice to the meat. For the sauce, mix the yogurt with some gravy, add the chopped parsley and lemon juice, and stir until smooth. There are many recipes for the hummus in the database, or you can buy a good one. Place dumplings of hummus on plates. Serve the meat with potatoes and some of the sauce between them. Top with the lemon sauce and pomegranate seeds.