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Blumenkohleintopf – Yakhnet Arnabeet, serviert mit Butterreis in einem tiefen Teller.
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Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Servings 4 People
Calories 594.8
Author Rafik Halabi

Ingredients

For the cauliflower stew

  • 500 g Beef goulash
  • 2 TBSP Olive oil
  • 1 Onion
  • 500 ml Water
  • 2 Bay leaves
  • 2 Cardamom pods
  • 2 Allspice seeds
  • 1 Cinnamon stick
  • 1 Cauliflower
  • 2 Garlic cloves
  • 20 g Coriander (put some aside for garnish)
  • 2 TBSP Flour
  • 200 ml Water
  • 20 ml Lemon juice
  • Salt, pepper

To serve

Zubereitung

  • Peel onion and dice or cut into rings.
  • Heat half of the oil in a saucepan and sear the meat in it. 
  • Add onions and spices to the meat and fry briefly.
  • Deglaze meat with water and simmer for about 1.5 hours with lid on low heat.
  • Prepare the butter rice according to the recipe.
  • Wash cauliflower, divide into florets, mix with olive oil and salt and roast in oven at 200 °C convection oven for 15 minutes.
  • Peel garlic, wash cilantro and finely chop both.
  • Heat remaining oil in a saucepan and sauté garlic and cilantro.
  • Sprinkle with flour, pour in water, mix well and bring to the boil briefly.
  • Remove the spices from the meat broth. You can also use a spice sieve, then you do not have to fish out the individual spices.
  • Add meat and broth and cauliflower to roux. Stir in lemon juice and season with salt and pepper.
  • Serve cauliflower stew with butter rice and remaining cilantro.

Notes

Recipe contains affiliate links.

Nährwerte

Serving: 625g | Calories: 594.8kcal | Carbohydrates: 60.7g | Protein: 34.4g | Fat: 22g