Lamb & Cauliflower Stew with Harissa

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

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

Stew
Main course
Gluten-free

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