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- 100 g chickpeas
- 300 g lentils
- 2 l beef stock
- 250 g finely chopped beef or lamb
- 3 small sweet potatoes
- 2 carrots, 2 shallots
- 1 tin of chopped tomatoes
- 0.5 courgette, 2 celery stalks
- 1 chili pepper, salt
- Fresh coriander, 7 garlic cloves
- Flatbread (lavash), fresh parsley
- Madras curry spice mix, 2 tbsp paprika powder
- 1 tbsp ground turmeric
- 2.5 tsp ground cinnamon, 2 tsp ground ginger
- 1.5 tsp ground allspice, 1 tsp ground black pepper
- 1 tsp ground cardamom, 1 tsp ground coriander seeds
- 1 tsp ground cumin, 1 tsp cayenne pepper
Ingredients
Recipe
- Bring a pot of broth to a boil and cook the chickpeas in it for about an hour. Turn off the heat and leave to soak for another hour, adding the lentils at this stage.
- Prepare the Kamado BONO grill for direct cooking: light the charcoal, place the grill grate, and wait until the temperature reaches 180°C. Adjust the top and bottom air vents to maintain a steady temperature.
- Place a cast iron pot on the grill, heat the oil, and brown the meat, cutting the pieces very small. Once the meat has browned, add the sliced onions and sauté briefly. Then add finely chopped carrots, sweet potatoes, celery, garlic, and other vegetables, sauté everything together. Pour in the tomatoes, broth with lentils and chickpeas, season with salt and spices, and simmer for about an hour. Adjust salt and water levels during cooking as needed.
- Finish the stew with chopped fresh parsley and serve with toasted flatbread
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See the recipe
3 h +
4
2/3
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0 - 30 min
4
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1 - 2 h
4
2/3
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1 - 2 h
3
1/3
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30 - 60 min
4
3/3
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0 - 30 min
2
1/3
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1 - 2 h
2
2/3
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See the recipe
30 - 60 min
2
1/3
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See the recipe
0 - 30 min
2
1/3
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See the recipe
1 - 2 h
4
2/3
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See the recipe
3 h +
4+
3/3