Lamb & Cauliflower Stew with Harissa

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

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

Main course
Stew
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