Lebanese Cauliflower Stew (Yakhnet Arnabeet)
Description
Hearty, delicious, and family-friendly are the perfect words to describe this stew. Growing up, Lebanese cauliflower stew was a monthly staple in our household. If you love cauliflower, you're going to adore this comforting, traditional Lebanese dish!
Ingredients
- 600 g 1 lb 5 oz lamb shanks, oxtail, or lamb neck
- 2 large heads of cauliflower about 2 kg total, broken into large florets with the stems attached; discard any remaining leaves.
- 1 large head of garlic crushed
- 1 bunch of fresh coriander stems removed, washed, drained, and chopped (about 1 cup chopped)
- 9 cups water
- ¼ cup sunflower oil for sautéing the coriander and garlic
- 4 cups sunflower oil for frying the cauliflower florets
- Salt to taste
- Juice of 1 large lemon
For the Meat Stock
- 1 onion
- 2 bay leaves
- 1 cinnamon stick
- 2 cardamom pods
Instructions
- Cook the meat: Rinse the meat and drain well. Place it in a large pot, add 9 cups of water, and bring to a boil over high heat. Skim off the scum as it rises to the surface. Once the water reaches a boil, add the onion, cardamom pods, cinnamon stick, and bay leaves. Cover the pot, reduce the heat to low, and simmer for about 2 hours, or until the meat is fully cooked and tender.
- Strain the broth: Remove the meat from the pot and strain the broth. Set the meat aside on a plate to cool, then shred it into bite-sized pieces.
- Fry the cauliflower: Working in batches, heat the sunflower oil in a deep frying pan over medium-high heat. Fry the cauliflower florets on both sides until lightly golden. Remove them with a slotted spoon and drain on paper towels.
- Prepare the meat broth: Return the strained broth and shredded meat to a large pot and bring to a boil.
- Sauté the garlic and coriander: Meanwhile, combine the crushed garlic and chopped coriander in a skillet with ¼ cup of sunflower oil. Sauté for a few seconds, just until the coriander begins to wilt and the mixture releases its fragrant aroma. Be careful not to burn the garlic. Add the garlic and coriander mixture to the pot with the meat and broth. Reduce the heat to low, cover, and simmer for about 10 minutes to allow the flavors to blend.
- Add the cauliflower: Gently arrange the fried cauliflower florets in the pot. Season with salt to taste and bring to a gentle simmer. Cook for about 20 minutes, or until the cauliflower is tender but still holds its shape. Avoid stirring or shaking the pot too much, as this may cause the florets to break apart.
- Add the lemon juice: Stir in the freshly squeezed lemon juice and simmer for another 2 minutes. Remove from the heat and serve hot with Lebanese rice and vermicelli or plain rice.
- Sahtein! Enjoy your meal!
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