Begin by washing your meat and preparing it for cooking. I start by heating a few tbsp of oil and adding these spices: 5 Cardamom Pods, 2 Bay Leaves, 5 Whole Cloves, 1 Cinnamon Stick. I also add one roughly chopped onion. I add the meat and sear on all sides then sprinkle in 1/2 tbsp of salt and 1 tsp black pepper and cover the meat with water. I use a pressure cooker to cook the meat. Once I skim off any foam and it boils I seal the pressure cooker and cook on high pressure for 15 minutes. Once the meat cools slightly remove any visible fat and strain the broth from the spices and onions. Set aside.

Chop your cauliflower into florets and fry until golden brown and tender. Set aside.

Prepare your yogurt sauce by whisking the yogurt, cornstarch and cold water over medium heat until thickened and boiling. Slowly add in 4 cups of the reserved strained meat broth. Make sure both the broth is hot like the yogurt when adding it in. If you add cold broth to the hot yogurt your sauce will break.

Continue to whisk for a couple minutes till the entire sauce is bubbly. Taste for salt and adjust as needed.

Add in the cooked lamb and cauliflower. Allow to simmer on a low heat. Meanwhile prepare the garlic.

Heat some ghee in a pan and add the minced garlic. Cook till it begins to brown and then pour it all over the pot. Pour some of the yogurt into the pan to make sure to get all the bits of garlic.

Serve the Zahra Bi Laban over white vermicelli rice. Enjoy!