Levantine cuisine · Soups & Stews

Yakhnet Qarnabit

Golden-fried cauliflower florets in tomato sauce with lamb cubes and braised onions.

Ingredients · for 4 servings

• 1 cauliflower (approx. 900 g)
• 400 g lamb shoulder (cubed)
• 2 onions
• 4 cloves garlic
• 3 tbsp tomato paste
• 1 can chopped tomatoes (400 g)
• 1 tsp baharat
• 600 ml meat broth
• 6 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Break the cauliflower into bite-sized florets and pat dry, cut the onions into strips, and finely chop the garlic.
2. Heat 4 tbsp olive oil in a pan and fry the florets in batches for 6–7 min until golden brown, browned at the edges; remove and salt.
3. In the pot, sear the lamb in the remaining oil for 5–6 min over high heat until browned, then add the onions and cook until soft for 6 min.
4. Stir in garlic, tomato paste, and baharat, roast for 2 min, pour in the canned tomatoes and the hot broth, and braise covered for 40 min.
5. Carefully fold in the cauliflower and continue cooking uncovered for 12–15 min, until it is soft and the sauce clings thickly to a spoon.
6. Season with salt and pepper, sprinkle with chopped parsley, and serve with rice or flatbread.