Lamb and Cauliflower Stew with Harissa Recipe

Name: Lamb and Cauliflower Stew with Harissa Recipe
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

www.saveur.com

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.

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

Share this recipe:

Cooking tools:

Pot
Stove
Oven
Plate
Mixing bowl
Baking sheet
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Spoon
Ladle
Serving bowl

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