Ingredients:

• 1 kg of lamb (preferably breast)
• 1 1/2 kg of cauliflower
• 1/2 cup of olive oil
• 1-2 finely chopped onions
• 1 1/2 cup of white dry wine
• 1 1/2 cup of hot water
• 1-2 tbsp of tomato paste
• Salt and Pepper to taste

Method

• Cut meat in medium pieces, wash and place in a bowl.
• Pour the wine and let marinate for about 1-2 hours.
• Tear the cauliflower starting from the bottom, so each piece has stalk and flower.
• Heat the olive oil in a casserole and fry the cauliflower lightly all over.
• Remove the cauliflower and add the onions to fry until light brown.
• After the onions are fried, fry the meat and add the wine used to marinate the meat.
• When it starts boiling, add a cup of hot water, salt, pepper and tomato paste diluted in water.
• Cover the casserole, lower the heat and simmer for about an hour.
• At this point add the cauliflower in between the meat with the flower facing upwards.
• Add 1/2 a cup of hot water and cook for another 30 minutes.
• Serve hot with any other garnishment you like.