1 medium size cauliflower
1lb. lamb stew meat
1c chopped fresh coriander
4 cloves garlic
3 T ghee
½ c olive oil
¼ c lemon juice
Salt and pepper

1. Wash and cut into florets, cover with water in sauce pan and boil 2 minutes.

2. Throw away water, drain and pat cauliflower dry with paper towels. Fry in olive oil and set aside.

3. In 2 quart saucepan, boil lamb stew for 3 minutes, then throw away water and wash meat in lukewarm water. Return meat to pan, add 4 cups of lukewarm water and cook until meat is tender.

4. Fry in ghee, the coriander and mashed garlic. Then, put over meat and add cauliflower. Add lemon juice and cook until sauce is thick. Serve with cooked rice.

Or

Layer this mixture in a saucepan. First, a layer of meat; then, a layer of cauliflower, and, then, cover all with the raw rice. Add 2 T of ghee. Salt to taste and cook until rice is flaky. Just before serving, invert pan on to a platter and serve. A lovely mold dinner.