Indian minced meat stew

Ingredients for 4 servings:

• 500 g minced lamb or minced beef
• 2 shallots
• 1 m.-sized chili pepper(s)
• 3 tbsp tomato paste
• 2 garlic cloves
• 400 ml broth
• 4 potatoes
• 100 g peas
• 200 g chickpeas
• 1 tbsp, heaped paprika powder, sweet
• 1 tsp, heaped ginger root, freshly grated
• 1 tsp, heaped turmeric powder
• ½ tsp cumin powder
• ½ tsp cinnamon powder
• some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Peel the potatoes, cut into medium-sized cubes, boil in salted water until tender, and drain when done. Dice the shallots and garlic cloves. Finely slice the chili pepper. Add the seeds, if desired. Brown the minced meat in hot oil. Stir in the diced shallots and garlic, chili pepper rings, and tomato paste, and fry. Then deglaze with the stock. Add the peas and chickpeas without liquid, then season with the spices. Add the cooked potatoes. Simmer gently in a covered pan over low heat for about 20 minutes, stirring occasionally. Serve with delicious farmhouse bread or baguette.