Serves 6
- 60 ml (¼ c) olive or avocado oil
- Salt and ground black pepper
- 250 g (1 c) flour
- 1.5 kg chuck, cut into cubes
- 2 onions, chopped
- 2 carrots, peeled and cut into 3cm pieces
- 2 cloves garlic, crushed
- 250 ml (1 c) red wine
- 2 x 410g cans whole peeled tomatoes, mashed with a fork
- 250 ml (1 c) stock
- 30 ml (2 tbsp.) tomato paste
- 1 cinnamon stick
- 5 ml (1 t) ground allspice
- finely grated zest of 1 lemon
- 2 handfuls of pickle onions
- 1 large eggplant, cubed
- 4 courgettes
- 410g tin cooked lentils, drained
- handful of oregano
- handful of parsley
1 Season the flour to taste, roll the meat in it and fry until brown in the hot oil in the pot.
2 Add the onions, carrots and garlic and fry until brown. Season to taste.
4 Add the red wine, tomatoes, stock, tomato paste, cinnamon, allspice and lemon zest. Cover and simmer for about 2 hours until the meat is tender.
5 Pack pickle onions, eggplant, zucchini, lentils and oregano in layers on top, Cover and simmer for 1 hour until the vegetables are cooked.
6 Sprinkle with parsley.
