Meat and Yoghurt Stew with Cauliflower

How to prepare

1. Place lamb and water in a pot. Bring to a boil and skim froth as it appears.
2. Add cinnamon stick, sweet pepper, MAGGI Less Salt Chicken Stock cube and onions. Cover and simmer for 1 hour or until meat is tender. Meat stock should be around 1 cup. Add more water if needed.
3. Combine yoghurt and corn flour and stir into the meat mixture, bring to a boil under constant stirring. Simmer over low heat for 2-3 minutes.
4. Add cauliflower and simmer for another 8-10 minutes or until cauliflower florets are cooked. Stir in garlic and toasted pine seeds.
5. Serve with cooked rice.