Mediterranean potato and tomato stew

Ingredients for 6 servings:

• 1 kg potatoes, mainly waxy, peeled
• 200 g bell pepper(s), yellow, cleaned
• 125 g diced raw ham
• 3 tbsp rapeseed oil
• 250 g onion(s), peeled
• 1 liter meat broth, strong
• 400 g tomatoes, chopped, from the can
• 50 g soup vegetables, dried
• 4 garlic cloves
• 1 tsp ginger powder
• ½ tsp Pul Biber , if you like a little more
• 1 tsp turmeric powder
• 1 tsp, heaped thyme, shredded
• 1 tsp, heaped marjoram, shredded
• Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

spicy, slightly piquant

Cut the potatoes into approximately 1 cm cubes. Dice the onions and bell peppers into slightly smaller cubes. Heat the oil in a large pot and fry the onions until they begin to brown. Deglaze with the meat broth and chopped tomatoes. Add the diced potatoes and bring to a boil. Stir in the soup vegetables and crushed garlic. Stir in the ginger, pul biber, turmeric, thyme, and marjoram. Cook for about 10-15 minutes, until the potatoes are almost tender. Stir in the bell peppers and diced ham and continue cooking until cooked through. Mash lightly with a potato masher to thicken the stew. Season with salt and pepper to taste.