African-Oriental Goulash

Ingredients for 4 servings:

• 750 g beef, for frying
• 6 tomatoes, very ripe, alternatively canned tomatoes
• 1 can chickpeas
• 4 eggs
• 2 onions, red
• 4 garlic cloves
• some tomato paste
• 3 tsp cumin
• 1 tsp cinnamon powder
• some cayenne pepper
• olive oil
• salt and pepper
• ½ bunch parsley, flat
• n. B. water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 40 minutes

Cut the meat into bite-sized cubes. Heat the olive oil in a deep pot and sear the meat pieces vigorously. Meanwhile, peel the onions and slice them into strips. When the meat begins to brown, add the onions. Peel the garlic and crush it and add it shortly before the end of the cooking time. Wash and dice the tomatoes. When the meat and onions have reached the desired browning, deglaze with the tomatoes. Depending on the amount of liquid from the tomatoes, add water to the goulash. The meat should just cover. Now simmer the meat and vegetable mixture on the lowest heat for several hours (at least 2 hours, preferably 3). Add more water as needed. After half an hour of cooking, season for the first time with cinnamon, cayenne pepper, cumin, and salt. About 30 to 40 minutes before the end of the cooking time, add the drained chickpeas and let them cook. Also thicken the sauce with a little tomato paste. Now hard-boil the eggs, rinse, peel, and finely dice. Add them to the goulash. Just before serving, season again with all the spices. The cumin flavor should be predominant, with the cinnamon merely enhancing. Add cayenne pepper to taste. However, the dish can tolerate some heat. Finally, finely chop the washed parsley and sprinkle over the goulash. Serve with rice.