Lamb and Cauliflower Stew Recipe (Harissa, Dates, Almonds)

Ingredients

• 2 lb boneless lamb shoulder, trimmed and cut into 2-inch pieces
• 5 tablespoons olive oil
• 4 tablespoons unsalted butter, divided (or olive oil for dairy-free)
• 5 cloves garlic, minced
• 2 red onions, minced
• 4 whole tomatoes from a 14 oz can, chopped
• 1/4 cup tomato paste
• 1/3 cup dry white wine
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 5 cups beef stock
• 1/2 head cauliflower, cut into large florets
• 1/2 teaspoon smoked paprika
• 1/3 cup jarred harissa
• 8 pitted dates, roughly chopped
• 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
• 1/4 cup sliced almonds, toasted
• Salt and black pepper, to taste