Tahina Sesame Goulash

Tahina Sesame Goulash

Tahina sesame goulash is served with couscous. For the Tahina Sesame Goulash, first peel the carrots and cut them into slices. Peel and chop the onions. Cut the goulash into equal pieces. Heat 1 tablespoon of oil in a casserole dish. Brown the goulash thoroughly. Stir in the tomato pulp and harissa. Sprinkle with flour and sauté briefly. Deglaze with 1/8 L broth. Season with pepper, salt, cumin and coriander. Put a lid on it. 90 minutes stew. Pour the chick peas from the can into a sieve, rinse, dry and warm in the goulash. Stir in 10 g Tahina Sesame Paste. Pour the couscous into a saucepan. Add 1/8 L broth. Bring to the boil. Leave to swell at low heat for 10 minutes. Mix yoghurt with 1 teaspoon Tahina Sesame Paste. Season with cumin and salt. Cut the peppermint leaves into strips. Briefly roast the sesame seeds in a pan. Extend Tahina goulash with water if necessary. Sprinkle with sesame seeds. Sprinkle with yoghurt. Sprinkle with peppermint leaves. Serve with couscous.

Servings: 2, Difficulty: 
Preparation time: 1 hour, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
668 kcal
58 g
44 g
27 g

(C)opyright by Marions Kochbuch