MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cauliflower Stew W/Coriander & Lamb From Syria
Categories: Vegetables, Lamb/mutton, Herbs, Vegetables
Yield: 3 servings

1 lb Boneless lamb; in 1" cubes
1/2 c Olive oil
1 lg Cauliflower head; in
- florets
1 lg Onion; diced
1/4 c Ghee or butter
8 lg Garlic cloves
1 ts Salt
2 c Coriander leaf; fine
- chopped
1 qt Stock
1/4 c Lemon juice
Salt & pepper

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.

By Ashley Adamant

RECIPE FROM: https://adamantkitchen.com

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