African vegetable stew with lamb

Ingredients for 6 servings:

• 2 m.-large sweet potatoes
• 2 beefsteak tomatoes
• 200 g okra
• 300 g lamb fillet(s) or chicken breast
• 1 tbsp flour
• 1 pinch of nutmeg
• 4 spring onions
• 1 bell pepper(s), red, or pepper
• 500 g white cabbage
• 500 g flatbread(s)
• Salt
• pepper
• curry powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the spring onions, cut them into 2 cm long, diagonal sections and sauté briefly in 2 tablespoons of oil. Cut the chili peppers or bell peppers into fine rings and add them to the onions. Remove the outer leaves of the white cabbage, trim the stalk, cut the cabbage into 1 cm wide strips, add them to the onions and deglaze with 1 cup of water. Add the curry and salt and cook for 30 minutes. Peel and dice the potatoes, wash the tomatoes and cut them into eighths. Wash the okra and gently rub off any fluff. Trim the stem so that the pod is not cut open. 15 minutes before the end of the cooking time, add everything to the cabbage. Cut the meat into 1 cm wide strips, sprinkle with flour, pepper and nutmeg and sear in the remaining oil over medium heat for 2 minutes on each side. The meat should not absorb any water. Season the meat with salt, let it simmer for 5 minutes and add it to the vegetables.