Lamb and Cauliflower Stew with Harissa Recipe | Saveur

Name: Lamb and Cauliflower Stew with Harissa Recipe | Saveur
Ingredients: 2 lb. boneless lamb shoulder, trimmed and cut into 2-inch pieces; tbsp. Kosher salt and freshly ground black pepper; 5 tbsp. extra-virgin olive oil; 4 tbsp. unsalted butter, melted, divided; 3 cloves plum tomatoes, cored and finely chopped; 2 large red onions, finely chopped; 5 garlic cloves; 1 ⁄ 2 head head cauliflower, cut into large florets, stems peeled and finely chopped; 1 ⁄ 3 cup dry white wine; 1 ⁄ 4 cup tomato paste; 2 tsp. ground cumin; 1 tsp. ground cinnamon; 5 cups lamb or chicken stock; 2 tbsp. cornstarch, mixed with 2 tbsp. cold water; 1 ⁄ 3 cup harissa; 8 pitted dates, coarsely chopped; 1 ⁄ 2 tsp. pimentón (smoked paprika); 1 ⁄ 4 cup sliced almonds, toasted

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For this Middle Eastern–spiced stew, cauliflower stems are sautéed with the mirepoix to add flavor, while the florets are broiled to offer crunch and body.

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Ingredients

2 lb. boneless lamb shoulder, trimmed and cut into 2-inch pieces
tbsp. Kosher salt and freshly ground black pepper
5 tbsp. extra-virgin olive oil
4 tbsp. unsalted butter, melted, divided
3 cloves plum tomatoes, cored and finely chopped
2 large red onions, finely chopped
5 garlic cloves
1⁄2 head head cauliflower, cut into large florets, stems peeled and finely chopped
1⁄3 cup dry white wine
1⁄4 cup tomato paste
2 tsp. ground cumin
1 tsp. ground cinnamon
5 cups lamb or chicken stock
2 tbsp. cornstarch, mixed with 2 tbsp. cold water
1⁄3 cup harissa
8 pitted dates, coarsely chopped
1⁄2 tsp. pimentón (smoked paprika)
1⁄4 cup sliced almonds, toasted