Yogurt & Cauliflower Stew
An unusual stew cooked in yogurt, giving it a twist like no other.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 4 people
- 500 g Sheep Yogurt
- 1 tsp Salt
- 1 cup Water
- 2 tbsp Olive Oil
- 10 Garlic Cloves sliced
In a saucepan, mix together the sheep's yogurt, water and salt.
In a frying pan, cook the garlic in olive oil until brown. Add the cooked garlic to the sauce.
In the same frying pan, fry the cauliflower until brown. Set aside.
In another saucepan, brown off the lamb in olive oil. Add the water, onion, allspice berries, cardamom pods, bay leaves and cooked cauliflower.
Add the yogurt sauce into the stew mix.
Add the mastic and mix well.
Serve over a bed of rice.
Calories: 494kcal | Carbohydrates: 14g | Protein: 23g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 731mg | Potassium: 703mg | Fiber: 2g | Sugar: 7g | Vitamin A: 125IU | Vitamin C: 39mg | Calcium: 214mg | Iron: 2.4mg