Indian Pointed Charcoal Stew

Peel the potatoes, cut into 3 cm pieces, boil in salted water for 12 minutes, drain and rinse. Clean pointed cabbage, remove the stem. Cut the outer leaves into 4 cm pieces, the inner leaves into 3 cm pieces. Peel onions, cut into 2 cm cubes. Peel garlic and chop finely. Peel ginger. Cut peppers lengthwise, remove seeds, dice both very finely.

2. onions in the oil. Saute until translucent, add the outer garlic, cabbage leaves, ginger and peppers and sauté. Dust with turmeric and coriander and stir-fry for 1 minute until soft. Pour in stock, season with salt and cayenne pepper, cover and simmer over medium heat for 10 minutes. Add potatoes and remaining cabbage and cook uncovered for another 10 minutes. Stir frequently. Pluck coriander leaves, add to stew with lemon peel and bring to table. Serve with cream yogurt and toasted pita cubes.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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