Cauliflower Stew with Lamb
This cozy cauliflower stew with lamb follows the Levantine dish yakhnet arnabeet. Browned cauliflower, garlic, cilantro and lemon simmer with tender lamb into a bright, comforting stew.
Servings: 6 servings, makes about 9 cups
Equipment
Ingredients
- 1 lb lamb leg or shoulder boneless, cubed, see notes
- 1/2 cup olive oil divided
- 1 large cauliflower head trimmed into bite-size florets
- 1 large onion diced
- 1/4 cup ghee or butter
- 8 large garlic cloves peeled
- 1 tsp salt
- 2 cups fresh cilantro finely chopped, plus more to garnish
- 1 quart stock lamb, beef, chicken or vegetable
- 1/4 cup lemon juice
- salt and black pepper to taste
Instructions
- Heat a little of the olive oil in a large Dutch oven over medium-high heat. Brown the lamb cubes in batches and move them to a plate.
- Add more oil and brown the cauliflower in batches until caramelized on the outside, adding oil as needed. Move it to the plate with the lamb.
- Add the onion and cook until soft and golden, stirring up the browned bits.
- While the onion cooks, pound the garlic with the salt in a mortar and pestle until it forms a paste, or press it through a garlic press and mash it into the salt with a fork.
- Add the ghee or butter to the onion, then the garlic paste and cilantro. Cook for 1 to 2 minutes, until fragrant and the cilantro wilts.
- Add the stock and scrape the bottom of the pot over high heat, then lower to a simmer. Return the lamb and cauliflower, add the lemon juice, cover and simmer on very low heat for about 1 hour, until the lamb is tender.
- Season with salt and pepper, garnish with more cilantro and serve over rice.
Notes
Yield: Feeds 4 to 6 over rice.
Lamb: Cut the boneless lamb into 1-inch (2.5 cm) cubes. Shoulder stays a little more tender through the long simmer.
Stock: Any stock works. Lamb or beef makes the richest stew, and chicken or vegetable a lighter one.
Browning: Work in small batches so the pot stays hot. Deep golden cauliflower gives the stew its sweet, nutty flavor.
Without lamb: Leave it out, use vegetable stock and add a can of drained chickpeas with the cauliflower.
Storage: Refrigerate for 3 to 4 days or freeze for 2 to 3 months. It tastes even better the next day.
Nutrition
Serving: 1.5 cups | Calories: 490kcal | Carbohydrates: 12g | Protein: 18g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 71mg | Sodium: 1066mg | Potassium: 763mg | Fiber: 3g | Sugar: 4g | Vitamin A: 361IU | Vitamin C: 76mg | Calcium: 70mg | Iron: 2mg