1 lg. cauliflower
Salt, pepper and allspice to taste
Oil for frying
3 1/2 c. meat broth
2 tbsp. pine nuts
1 lg. onion
1/8 tsp. cinnamon
2 lb. lamb meat, cubed
2 c. rice

Boil meat in water, skimming the froth as it appears on the surface. Add salt and spices. Cover. Let meat simmer over medium heat until tender. Strain broth into a bowl, reserving meat for later use. Break the cauliflower into medium-size flowerets. Sprinkle with salt. Fry in deep, hot oil until golden brown. Drain on absorbent paper.

In a 4-quart pot, saute onion and meat. Cover meat with cauliflower, then rice. Add broth to cover the rice. Bring to boil and then lower heat and cook on low heat until done. Let cool for 1/2 hour, then turn pot upside down in a large platter and garnish with brown pine nuts. Serve with yogurt.

VARIATION: Follow directions for cauliflower, replacing 2 large eggplants for cauliflower. Peel eggplants, slice 1/2 inch thick, sprinkle with salt and let drain for 1/2 hour. Squeeze water off of eggplant and fry in hot oil until golden brown. Drain over absorbent paper.