Arabic Lamb and Cauliflower Stew
Ingredients
- 2 tablespoons corn oil
- 1 kg lamb with bone
- 1 medium onion, finely chopped
- 4 large tomatoes, grated
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon mixed spices
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- 4 cups water
- 1 large cauliflower, cut into florets
- 2 tablespoons lemon juice
- 4 cloves garlic, crushed
- 1/4 cup chopped fresh coriander
For frying
- Corn oil
Preparation
In a medium-sized pot, put the oil and place the pot on medium heat. Add the meat and stir until golden.
Add the onion and stir until wilted. Add the tomatoes, salt, pepper, mixed spices, coriander, and cumin, and stir for 3-4 minutes.
Add the water and let it boil strongly. Cover the pot and let it cook on low heat for 2 hours or until the meat is cooked.
In a deep frying pan, put oil to about 3 inches high and heat on medium. Fry the cauliflower until golden.
Add the fried cauliflower and lemon juice to the meat mixture and let the cauliflower cook for 10 minutes.
In a small pan, heat 2 tablespoons of oil. Add the garlic and stir until fragrant, then add the coriander.
Put the garlic and coriander mixture on the meat and cauliflower in the pot.
In a serving dish, pour the cauliflower with tomato and serve with rice and vermicelli.
