Yakhnet Arnabeet (Beef and Roasted Cauliflower Stew with Coriander)

Ingredients

• 1 cauliflower
• 4 tbsp sunflower oil
• 1 onion
• 400 g beef mince
• 1 tsp ground allspice
• 5 garlic cloves
• 30 g fresh coriander
• 1 lemon
• 50 g vermicelli pasta
• 300 g basmati rice

Method

1. 1

   Heat the oven to 220C (200C fan, gas 7). Cut the cauliflower into florets, toss with 2 tbsp sunflower oil and ½ tsp salt and roast for 20 minutes until golden at the edges.

2. 2

   Meanwhile, heat 1 tbsp oil in a large pan over a medium-high heat and fry the chopped onion and beef mince for 8 minutes, breaking it up, until browned and no pink remains. Stir in the allspice, add 500ml water and 1 tsp salt and simmer for 10 minutes.

3. 3

   Heat the remaining oil in a pan and fry the vermicelli pasta for 2-3 minutes until golden. Stir in the rinsed basmati rice, 600ml boiling water and 1 tsp salt, cover and cook on the lowest heat for 12 minutes, then leave covered off the heat for 5 minutes.

4. 4

   Stir the roasted cauliflower, crushed garlic and most of the chopped coriander into the beef and simmer for 10 minutes until the cauliflower is tender and the broth has reduced a little.

5. 5

   Squeeze in the lemon juice, scatter with the rest of the coriander and serve straight away over the rice.