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Lebanese Cauliflower Stew (Yakhnet Arnabeet)
HADIA'S LEBANESE CUISINE14Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 600 grams lamb shanks (/ oxtail/ lamb neck)
- 2 heads cauliflowers
- 2 florets
- 1 garlic (large, head, crushed)
- 1 bunch coriander (stems removed, washed, drained and chopped, about 1 cup chopped)
- 9 cups water
- 1/4 cup sunflower oil (to sauté the coriander and garlic)
- 4 cups sunflower oil (to fry the cauliflower florets)
- salt (to taste)
- 1 lemon (large, juiced)
- 1 onion
- 2 bay leaves
- 1 cinnamon stick
- 2 cardamom pods
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