Lamb and Cauliflower Tomato Stew
Ingredients
- 1 kg lamb meat 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 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 coriander
For frying
- Corn oil
Preparation
Heat oil in a medium-sized pot over medium heat and add the meat, stirring until golden brown.
Add the onion and stir until wilted, then add the tomatoes, salt, pepper, mixed spices, coriander, and cumin, stirring for 3-4 minutes.
Add the water and let it boil vigorously, then cover the pot and simmer on low heat for 2 hours or until the meat is cooked.
In a deep skillet, add oil to a depth of about 3 inches, heat over medium heat, and fry the cauliflower until golden brown.
Add the fried cauliflower and lemon juice to the meat mixture and let the cauliflower cook for 10 minutes.
In a small skillet, heat 2 tablespoons of oil, add the garlic, stir until fragrant, and then add the coriander.
Add the garlic and coriander mixture to the meat and cauliflower in the pot.
Serve in a dish with rice and vermicelli.
