Add a bit of olive oil into a large soup pot or enameled dutch oven.  Working in batches, brown the lamb cubes over medium-high heat, and remove them to a separate plate.

After the meat is browned, add more oil as needed and brown the cauliflower until it’s nicely caramelized on the outside. Work in batches to keep the pan hot and add more oil as needed. In browning the meat and cauliflower, you should use around 1/2 cup of olive oil.

Remove the cauliflower and add one large diced onion to brown.

While the onion is browning, pound the garlic cloves in a mortar and pestle with 1 teaspoon of salt until they form a paste. Alternatively, press them with a garlic press and then mash them with a fork into the salt.

Add the ghee or butter into the pan with the onions, and then add the garlic paste and cilantro leaves. Cook until fragrant, about 1-2 minutes.

Add the stock and deglaze the pan over high heat, then turn down to a simmer. Add the cauliflower and lamb back into the pot, along with the lemon juice. Cover and simmer on very low heat for about an hour.

Serve immediately, adding salt and pepper to taste and garnishing with additional fresh cilantro.