Lamb and Roasted Cauliflower Stew with Harissa

It really takes me a while to adjust to colder weather. I feel like I’m always freezing! So a warm and hearty meal is a must this time of year, especially a soup or stew.

This recipe for Lamb and Roasted Cauliflower Stew with Harissa from Saveur ups the warmth with some spiciness from harissa, a hot chili pepper paste used in Middle-Eastern cooking.

Ingredients:

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

Add the olive oil and 2 tablespoons butter to a large pot over medium high heat. Season the lamb with salt and pepper. Working in batches, add the lamb to the pot, cooking until browned on all sides. Transfer the lamb to a plate and continue with the remaining lamb (about 20 minutes total).

Add your garlic, tomatoes and onions to the pot. Cook, stirring occasionally, until golden brown, about 10 minutes.

Add the white wine, tomato paste, cumin and cinnamon. Cook, stirring for 3 minutes.

Add back in the lamb and the beef stock. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 2 hours.

While waiting for the stew to cook, heat your broiler to high. Stir the remaining 2 tablespoons butter (or olive oil for dairy free) and smoked paprika together in a medium sized bowl. Add the cauliflower florets, stirring to combine. Season with salt and pepper.

Add to a baking sheet and broil until cauliflower is slightly browned and chewy, about 10 minutes, stirring every few minutes.

Lightly toast your almonds until fragrant.

Stir in the cornstarch mixture and return to a boil. Reduce the heat to medium and stir in the harissa and dates. Season with salt and pepper and cook for another 5 minutes.

When ready to serve, ladle the stew into bowls. Top with the charred cauliflower and toasted almonds.

This is a nice hearty stew – the lamb and cauliflower make for a really filling dish! I love the balance of spicy harissa with the sweetness of the dates.

This recipe could easily be turned into a slow cooker recipe if you wanted as well. Rather than cooking on the stove top for 2 hours, just add to your slow cooker on high for 4 hours.

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Yum

Lamb and Roasted Cauliflower Stew with Harissa

Total Time: 2 hours, 45 minutes

Yield: 6 servings

Ingredients

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

Instructions

1. Add the olive oil and 2 tablespoons butter to a large pot over medium high heat. Season the lamb with salt and pepper. Working in batches, add the lamb to the pot, cooking until browned on all sides. Transfer the lamb to a plate and continue with the remaining lamb (about 20 minutes total).
2. Add your garlic, tomatoes and onions to the pot. Cook, stirring occasionally, until golden brown, about 10 minutes.
3. Add the white wine, tomato paste, cumin and cinnamon. Cook, stirring for 3 minutes.
4. Add back in the lamb and the beef stock. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 2 hours.
5. While waiting for the stew to cook, heat your broiler to high. Stir the remaining 2 tablespoons butter (or olive oil for dairy free) and smoked paprika together in a medium sized bowl. Add the cauliflower florets, stirring to combine. Season with salt and pepper.
6. Add to a baking sheet and broil until cauliflower is slightly browned and chewy, about 10 minutes, stirring every few minutes.
7. Lightly toast your almonds until fragrant.
8. Stir in the cornstarch mixture and return to a boil. Reduce the heat to medium and stir in the harissa and dates. Season with salt and pepper and cook for another 5 minutes.
9. When ready to serve, ladle the stew into bowls. Top with the charred cauliflower and toasted almonds.

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