21 Apr 2019

Slightly elaborate this hearty lamb and cauliflower stew will mark the perfect finale to a day of prayer and fasting during the holy month of Ramadan! To keep the stew crunchy be careful to add the cauliflower florets at the end of cooking.



PREP TIME: 20 minutes

COOK TIME: 25 minutes

TOTAL TIME: 45 minutes



4-6 servings



  1. 5 tbsp. olive oil
  2. 4 tbsp. unsalted butter, melted
  3. 2 lb. boneless lamb shoulder, trimmed and cut into 2″ pieces
  4. Salt and freshly ground pepper, to taste
  5. 5 cloves garlic, minced
  6. 3 plum tomatoes, cored and minced
  7. 2 large red onions, minced
  8. 12 head cauliflower (cut into large florets, stems peeled and minced)
  9. 14 cup tomato paste
  10. 2 tsp. ground cumin
  11. 1 tsp. ground cinnamon
  12. 5 cups lamb or chicken stock
  13. 2 tbsp. cornstarch, mixed with 2 tbsp. cold water
  14. 13 cup jarred harissa
  15. 8 pitted dates, roughly chopped
  16. 12 tsp. smoked paprika
  17. 14 cup sliced almonds, toasted



  1. Heat oil and 2 tbsp. butter in a 6-qt. saucepan over medium-high. Working in batches, season lamb with salt and pepper; cook, turning as needed, until browned, about 20 minutes. Transfer lamb to a plate. Add garlic, tomatoes, onions, and minced cauliflower stems to pan; cook until golden, 8–10 minutes. Add tomato paste, cumin, and cinnamon; cook 3 minutes. Add reserved lamb and the stock; boil. Reduce heat to medium-low; cook, covered, until lamb is very tender, about 2 hours. Stir in cornstarch mixture; return to a boil. Reduce heat to medium and stir in harissa, dates, salt, and pepper; cook 5 minutes more.
  2. Heat oven broiler. Stir remaining butter, the smoked paprika, salt, and pepper in a bowl. Place cauliflower florets on a baking sheet and toss with paprika butter; broil, stirring as needed, until cauliflower is slightly charred and chewy, about 10 minutes. Ladle stew into bowls; garnish with florets and almonds.