|Onions||2 , sliced|
|Cinnamon stick||2 Inch, broken|
|Poppy seeds||2 Tablespoon|
|Chili powder||3⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Cauliflower florets||1⁄2 Pound|
|Zucchini||1⁄2 Pound, sliced|
|Carrots||1 Cup (16 tbs), sliced|
|Green beans||1⁄3 Pound, sliced|
|Mushrooms||1⁄4 Pound, sliced|
|Coconut||1⁄3 Cup (5.33 tbs), desiccated|
|Slivered almonds||1⁄4 Cup (4 tbs)|
|Pistachio nuts||1⁄4 Cup (4 tbs)|
|Beef stock||2 Cup (32 tbs)|
|Sour cream||2⁄3 Cup (10.67 tbs)|
|Lemon juice||2 Teaspoon|
Heat the oil in a large saucepan and saute the onions until they are soft but not brown.
Add spices, vegetables, nuts and stock and season to taste.
Bring to the boil, cover and simmer for 1/5 minutes or until the vegetables are tender.
Using a slotted spoon, transfer the vegetables to a serving dish and keep them warm.
Add sour cream and lemon juice to the liquid in the pan, reheat and spoon over the vegetables.