Cauliflower, lentil, and meat stew

Ingredients

• 300 g of meat
• One small head of cauliflower
• 1/4 cup of lentils
• 3 to 4 tablespoons of fried onions
• 4 limes from Oman
• 2 tablespoons of tomato paste
• 2 tablespoons of saffron-infused water
• salt, turmeric, and black pepper, to taste
• oil, with a distinct flavor

Cut the meat into pieces, brown it in the oil with the chopped onion, turmeric, and pepper, then add a little water.

Cut the cauliflower into pieces about the size of a walnut, season them with salt, and let them sit for half an hour; then, fry them in oil.

Cook the lentils with salt and water, or add them to the meat at the appropriate time so that they cook along with it.

Halfway through cooking, add the Omani limes and salt. When they are tender, add the tomato paste and cauliflower.

Cook the cauliflower gently, without letting it fall apart.

Finally, add the fried onions and saffron, and let it simmer for another 4 to 5 minutes before serving.