Cauliflower Stew

Cauliflower Stew reminds me so much of my childhood. That is why I was so happy when I aced this dish and got the flavors right like I remember them. I hope you enjoy this easy and quick recipe as much as I enjoyed making it and most importantly eating it 🙂

Preparation Time: 10 minutes
Cooking Time:  1.5 hours
Serves:  3 people


  • 1 big Cauliflower Head
  • 500 Lamb Cubes
  • 8 Garlic Cloves
  • 1 Bunch Coriander
  • 2 tbsp Tomato Paste
  • 2 Beef Bouillon
  • Salt & Pepper to taste
  • Vegetable Oil
  • 3 Cups Water


  1. Start by cooking the meat. Fry the meat until brownish. Season with salt & pepper after they become brown and add water. Let it cook on low heat for 1.5 hours. (Add Water if needed + remove foam)
  2. Cut the Cauliflower into medium florets. Deep fry them until golden – brownish and set aside. ( should take 4 minutes)
  3. Cut the coriander and garlic finely
  4. In a small pan – fry the the minced garlic and coriander until the coriander wilts.
  5. Assemble everything together – add 3 cups of water used to cook the meat, the meat itself, the fried cauliflower and the coriander/garlic mix together. Add the beef bouillon and tomato paste and let it cook for another 5 minutes on low heat.
  6. Serve with rice or alone.

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