Tomato and cauliflower stew

Recipe from: 5/25/2000 12:00:00 AM
Ingredients 18
Servings 6


  • 2
    onions, thinly sliced
  • 30
  • 1
    mutton thick rib, cut into pieces
  • 5
    whole cloves
  • 2
    all spice seeds
  • 1
    green chilli, seeds removed and finely
  • chopped
  • 150
    chicken stock
  • 410
    tomato purée
  • 3
    potatoes, peeled and diced
  • 10
    brown sugar
  • 1
    large cauliflower, broken into florets
  • origanum, salt and freshly ground black pepper to taste
  • 125
    chopped parsley
  • 1
    lemon (grated rind)
  • 1
    clove garlic, crushed
  • freshly ground black pepper


1 hr - 1 hr 30 min
In a heavy-based saucepan fry the onions until tender. Add the meat and brown. Add the spices and chilli and mix. Add a little chicken stock, cover, reduce the heat and simmer slowly for about 30 minutes. Add more chicken stock as needed. Add the potatoes and simmer until just tender. Add the tomato purée and simmer until flavoursome. Season with sugar. Finally add the cauliflower and simmer until just tender. Season to taste with origanum, salt and pepper. Mix all the ingredients for the gremolata and sprinkle over the stew just before serving. Serve hot with polenta or rice. Serves 6-8.

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