Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 400 g ground meat*
• 2.5 liters stock or broth**
• spices: salt, pepper, 1 teaspoon turmeric, 1/2 teaspoon ground cumin, 1/3 teaspoon hot paprika powder, optionally - if we like - half a teaspoon of saffron
• vegetables: 1 onion, 1 clove garlic, 1 carrot, 500 g potatoes, 1 corn (or small can of corn), 1 small zucchini
• 1 tomato
• 1/2 cup red quinoa***
• sprig of chives
• 4 tablespoons chopped parsley

Preparation

1. In a larger pot with oil and butter, glaze diced onion and halved garlic. Add ground meat and brown it thoroughly. Season with salt, pepper, turmeric, cumin, hot paprika and saffron and sauté for 1-2 minutes.
2. Add vegetables in sequence and sauté each for 1-2 minutes: corn kernels cut from the cob, peeled carrot sliced, peeled and diced potatoes. Be careful not to burn the vegetables.
3. Then add diced zucchini and pour in hot broth. Bring to a boil. Add rinsed grain or quinoa. Cook everything for about 25 - 30 minutes until vegetables are tender.
4. Finally add sliced tomato and cook for another 1-2 minutes. Add chopped chives and parsley. Serve hot. Can be sealed in jars and stored in the refrigerator after cooling.