Zubereitung

1. 1

   Peel and wash the potatoes and cut them into cubes of about 3 cm. Peel and finely dice the onions; peel and finely chop the garlic.

2. 2

   Heat the oil in a wide pot and fry the onions, stirring, until soft and golden.

3. 3

   Stir in the garlic, tomato paste and turmeric and toast, stirring, until fragrant and the paste has darkened slightly, without letting it burn.

4. 4

   Add the potato cubes and fry briefly, turning, until they are coated yellow all over.

5. 5

   Add the tomatoes, hot water, salt and pepper and bring to the boil. Simmer, covered, over a low heat until the potatoes are tender but not falling apart; stir carefully from time to time.

6. 6

   Remove the lid and let the stew reduce uncovered until the sauce is slightly thick; while it does, press a few potato cubes against the side of the pot with the spoon, which helps to bind the sauce.

7. 7

   Stir in the lemon juice and season the stew with salt and pepper so that it is distinctly tangy. Wash the parsley, shake it dry, chop it finely and scatter it over the stew.

8. 8

   Tip: White rice or fresh flatbread go well with it. For a version with meat, first brown 400 g boneless lamb shoulder in small cubes well and braise it, covered, with the onions, the paste and 1 l water for 45 minutes before adding the potatoes. The stew keeps covered in the fridge for two days and tastes even more rounded when reheated; leftover rice, on the other hand, should be cooled quickly, put in the fridge within two hours at the latest and eaten within a day.