Indian-style vegetable stew

Ingredients for 8 servings:

• 2 onions
• 3 m.-sized potatoes
• 500 g goulash (beef)
• 500 g goulash (pork)
• 2 small zucchini
• 500 g salsify
• 1 eggplant(s)
• 3 tbsp tomato paste
• 1 large can of tomatoes, whole or in pieces
• 1 liter of broth
• 3 cloves garlic
• 2 handfuls of cashew nuts
• 1 chili pepper(s)
• 1 tsp harissa
• 3 tsp garam masala
• 2 tsp cumin
• 3 tsp oregano
• 3 sprigs of coriander
• 1 tsp coriander seeds
• 2 cloves
• 1 stalk(s) cinnamon
• oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

with two kinds of meat

Dice the onions and potatoes and fry them in a pan with oil for a few minutes. Then add the meat. If you bought it in one piece, dice it first, of course. When the meat turns gray, add the tomato paste and harissa paste. Stir vigorously every now and then to prevent it from sticking. Fry everything for at least 5 minutes, until the meat is cooked through. Dice the zucchini and fry briefly. Then deglaze with the can of tomatoes and the stock and bring to a boil over medium heat. Press in the garlic. Dice the eggplant, peel and dice the salsify, and add both to the stew. Be careful, only handle the salsify with gloves. Finely chop the chili and coriander. Finely grind the coriander seeds in a mortar and pestle and add everything to the stew along with the cashews and the remaining spices. Adjust seasoning to taste. Be careful with the heat; the chili will develop its flavor gradually. After simmering for 1 to 1.5 hours, the stew will thicken and be ready to eat. You can serve it with flatbread or rice, or even yogurt. The recipe is incredibly versatile, depending on what you have in the kitchen and need to use up.