Mderbel of Cauliflower (Fried Cauliflower with a Lamb Sauce) Other vegetables such as zucchini can be used in place of cauliflower. THE LAMB Vegetable oil for frying 2 pounds bone-in leg of lamb, cut into 8-12 pieces 1 small onion, chopped 4 cloves garlic, chopped Salt, pepper to taste Big pinch saffron 1 cup presoaked garbanzo beans (see Note) 1 to 2 cups boiling water THE VEGETABLES 1 medium head cauliflower, separated into florets, tough stems discarded 1 egg 2 tablespoons milk 1/2 bunch flat-leaf parsley, chopped 1 green onion, chopped Big pinch of cinnamon Salt, pepper to taste Vegetable oil for frying 1 russet potato, peeled and sliced 1/8-inch thick 1 lemon, quartered Additional parsley for garnish (optional) Prepare the lamb: Heat the oil in a heavy skillet and add the lamb, turning occasionally, and cook until lightly browned. Add onion and continue sautéing and turning until onion is translucent. Add garlic and cook a couple more minutes. Add a generous amount of salt and pepper, the saffron and the garbanzo beans. Stir to mix, then add enough boiling water to cover. Reduce the heat to low, cover the skillet and simmer about 1½ hours, until the lamb and beans are very tender, checking and adding more boiling water if the mixture is not covered. Prepare the vegetables: Steam the cauliflower florets until they are firm-tender, and set aside; do not overcook. This can be done several hours ahead of finishing. Mix the egg, milk, chopped parsley, green onion, cinnamon, salt and pepper in a small bowl. Heat 1 to 2 inches of vegetable oil in a heavy pan until shimmering. One by one, dip the florets in the egg mixture and then add to the skillet without crowding (do in 2 batches if needed). Fry, turning frequently, until crispy brown. Drain in a colander and reserve. Add the potato slices to the skillet, adding more oil if needed, and fry, turning once, until crisp-brown. Drain on paper towels and reserve. To assemble: Place fried cauliflower on a warm, rimmed serving dish. Place the lamb and garbanzos on top, spooning on the sauce. Top with the potato slices and additional chopped parsley, if desired. Accompany with quartered lemon to squeeze on top. Serve with French bread for sopping up extra juices. Serves 4. Note: To shorten the garbanzos' cooking time, soak them overnight in cold water to cover, then drain and freeze in meal-sized batches. You can also use canned garbanzo beans: Drain them well and add during the final half hour of cooking. By Houria Guettatfi for the San Francisco Chronicle December 22, 1999 middle eastern recipe index christina m k al-sudairy subscribe!