Ingredients

• 2 tablespoons olive oil
• 1 onion
• 2 cloves garlic
• 350 g ground meat (e.g. pork, beef)
• spices: 1 teaspoon each of sweet ground paprika and dried oregano, 1/2 teaspoon ground caraway and hot paprika
• 1 medium carrot
• 1 and 1/4 liters hot broth or stock
• 1 can chopped tomatoes without skin
• 1 can red beans
• 1 can corn

For serving

• grated cheese e.g. yellow mozzarella
• fresh coriander or parsley

Preparation

1. In a wide pot with a tablespoon of oil cook diced onion until translucent, meanwhile add grated garlic cloves. Move to the side, pour a second tablespoon of oil and stirring, fry ground meat. Add spices and mix thoroughly.
2. Add carrot cut into half-slices and a cup of hot broth. Cover and stew on low heat for 20 minutes.
3. Add tomatoes from a can, season with salt, pepper and a pinch of sugar. Mix and cook without a cover for 5 minutes.
4. Add the rest of hot broth and drained corn and beans from a can. Cook on low heat with slightly open cover for about 25 minutes.