Name: Lamb & Cauliflower Stew with Harissa
Yield: Serves 4–6
Ingredients: 5 cups lamb stock or Brown Chicken Stock; 2 lb. boneless lamb shoulder, trimmed and cut into 2″ pieces; ¼ cup tomato paste; Kosher salt and freshly ground black pepper, to taste; ⅓ cup dry white wine; 5 cloves garlic, finely chopped; 1 tsp. ground cinnamon; 2 tbsp. cornstarch mixed with 2 tbsp. cold water; ½ tsp. smoked paprika; ¼ cup sliced almonds, toasted, to garnish; 8 pitted dates, coarsely chopped; ½ head cauliflower, cut into large florets, stems peeled and finely chopped; ⅓ cup harissa; 2 tsp. ground cumin; 5 tbsp. extra-virgin olive oil; 4 tbsp. unsalted butter, melted; 2 large red onions, finely chopped; 3 plum tomatoes, finely chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Subtly sweet cauliflower gets a jolt of flavor with Middle Eastern spices and harissa (Tunisian hot sauce) in this chunky stew. The cauliflower stems are sautéed in the aromatics, while the florets are broiled and added at the end for a textural contrast.

Ingredients

5 tbsp. extra-virgin olive oil
4 tbsp. unsalted butter, melted
2

Method

Heat oil and 2 tbsp. butter in a 6-qt. saucepan over medium-high. Season lamb with salt and pepper. Working in batches, cook lamb, turning as needed, until browned, about 20 minutes. Transfer lamb to a plate and set aside. Add garlic, tomatoes, onions, and finely chopped cauliflower stems to pan and cook until golden, 8–10 minutes. Add wine, tomato paste, cumin, and cinn

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Lamb & Cauliflower Stew with Harissa

Ingredients

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