2 cups Sunwhite Calrose/medium grain rice
1 kg lamb or beef chunks (boneless)
1 head cauliflower, cut into florets
½ cup vegetable oil
1 onion, quartered
2 cloves garlic, chopped finely
1 teaspoon crushed cardamom
1 teaspoon grated nutmeg
2 bay leaves
2 cinnamon sticks
4-5 whole black pepper corns
1 tablespoon allspice
1 teaspoon ground cumin
Salt and pepper
Rinse the rice, soak it in water for 10 minutes, and then place it in a fine sieve to strain well.
Heat 2 tablespoons of oil in a small pot over high heat and stir in the rice along with a pinch of salt. Stir to coat. Pour in 2 cups of hot water or until the rice is covered. When water starts boiling, cover the pot and cook the rice on low heat for 10 minutes. Turn off the heat, keep the pot covered and set it aside.
In a different pot, stir in the cauliflower and cover it with oil. Fry over medium heat for 3-4 minutes until the florets become light golden in colour.
Place the meat chunks in a big pot over medium heat and cover it with water. Bring to boil skimming off any impurities that rise to the top.
Add the onion, garlic, cardamom, bay, cinnamon, black pepper and nutmeg. Stir to combine then cover the pan and cook over low heat for 1 hour at least. Drain the stock and reserve it. Place the meat on paper towels to strain.
When the meat chunks are strained well, return them to the pot and add the fried cauliflower along with allspice, cumin, and a pinch of salt and pepper. Cook on medium heat for 10 minutes until boiling.
Spoon the cauliflower stew in a large bowl and serve hot with the rice.