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Ingredients 19 items

  • 2 cups vegetable oil for deep frying
  • 3 cups cauliflower or 450 g, cut into large florets
  • 500 g minced lamb
  • 2 tablespoons olive oil
  • 1 medium onion or 125 g, sliced
  • 3 cloves sliced garlic
  • 1 medium green bell pepper or 150 g, sliced
  • 2 medium tomatoes or 300 g, peeled and sliced
  • 2 cubes MAGGI Chicken Stock
  • 1 tablespoon tomato paste
  • 0.5 tablespoon seven spices
  • 1 cup water or 250 ml
  • For the potato:
  • 4 medium potatoes or 1 kg, cut into large cubes and boiled
  • 125 ml or ½ cup milk
  • 2 tablespoons butter
  • 1 pinch salt
  • 1 pinch white ground pepper
  • 1 cup Mozzarella cheese or 100 g, grated

How to prepare

  1. Heat oil and deep-fry the cauliflower until is golden in color. Remove and set aside over a kitchen towel to absorb any excess oil.
  2. Form minced lamb into small balls and place them in a greased baking tray; bake in a preheated oven at 200˚C for 10-15 minutes or until they are cooked.
  3. In a medium saucepan, warm olive oil and sauté onion and garlic until soften then add green bell pepper and stir for 2 minutes. Add tomato, MAGGI Chicken Stock cubes, tomato paste and Arabic seven spices. Stir for 5 minutes or until tomato is softened.
  4. Add the water and the prepared meat. Simmer for 10 minutes then add the prepared cauliflower. Stir and set aside.
  5. Mash the potato with milk, butter, salt and pepper.
  6. Pour the cauliflower mixture in an oven proof dish and the potato mixture over.
  7. Sprinkle the cheese over the potato and bake in a preheated oven at 250˚C for 15 minutes or until the top is golden in color.

Nutritional informations

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