(about 45 min):
Soak the lentils in cold water for 120 minutes, then drain. Remove the peel from the carrots and cut into coarse slices. Clean spring leek, cut into rolls, remove peel from garlic and finely dice.
Remove peel from onion, cut into strips. Cut off chili pepper. Grind coriander seeds, cumin seeds, star anise, cardamom, cinnamon stick, allspice seeds and fennel seeds well in a mortar.
Cut the meat into cubes, fry in hot olive oil, add the mortared spices, add chili and garlic, fry as well. Add onions, carrots and spring leeks, sauté briefly*. Then add the lentils and fill with vegetable soup, season with salt and pepper and simmer gently at low temperature for 25 to half an hour. At the end, add the thyme. Serve the stew in a deep dish and garnish with thyme sprigs.
(*= sauté a little, sauté briefly – note by the creator of the recipe) Info:
Today, Armin Rossmeier gives us another dish from a classic movie: lentil lamb stew à la “Casablanca”. Coriander, cardamom and star anise provide the oriental touch.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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