Lamb & Cauliflower Stew with Harissa

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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