Lamb and Cauliflower Stew with Harissa

Our Recipes

Lamb and Cauliflower Stew with Harissa

The tender lamb, paired with hearty cauliflower and the bold kick of harissa, creates a comforting and soul-satisfying dish that's perfect for any occasion.

Prep Time

20 MINS

Cook Time

1 HR

Total Time

1 HR 20 MINS

Servings

4-6 SERVINGS

Main Ingredients

1.5 lbs lamb stew meat, cubed

1 large cauliflower, cut into florets

1 large onion, finely chopped

4 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup RK Chickpeas, drained, rinsed & boiled

4 cups lamb or vegetable broth

2 tbsp harissa paste

1 tsp RK Cumin Powder

1 tsp Coriander Powder

Salt and pepper to taste

Fresh parsley for garnish

Directions

In a large pot, heat oil over medium-high heat. Sear the lamb until browned on all sides. Remove and set aside.

In the same pot, add more oil if needed. Sauté onions until translucent. Add minced garlic and cook for another minute.

Stir in cauliflower florets, halved cherry tomatoes, and boiled chickpeas. Cook for a few minutes until the vegetables start to soften.

Add harissa paste, ground cumin, ground coriander, salt, and pepper. Stir to coat the vegetables.

Return the seared lamb to the pot. Pour in the broth and bring to a simmer. Let it cook until the lamb is tender.

Cover the pot and let the stew simmer over low heat for about 30-40 minutes until the flavors meld together.

Taste and adjust the seasoning if necessary.

Ladle the stew into bowls. Garnish with fresh parsley.

Related Recipes

Lebanese Lamb-Stuffed Eggplant

Lamb and Cauliflower Stew with Harissa

Beet Stew with Lamb Meatballs

Fried Eggplant with Tahini and Pomegranate Seeds

Our Recipes

Lamb and Cauliflower Stew with Harissa

The tender lamb, paired with hearty cauliflower and the bold kick of harissa, creates a comforting and soul-satisfying dish that's perfect for any occasion.

Prep Time

Cook Time

Total Time

Servings

Main Ingredients

1.5 lbs lamb stew meat, cubed

1 large cauliflower, cut into florets

1 large onion, finely chopped

4 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup RK Chickpeas, drained, rinsed & boiled

4 cups lamb or vegetable broth

2 tbsp harissa paste

1 tsp RK Cumin Powder

1 tsp Coriander Powder

Salt and pepper to taste

Fresh parsley for garnish

Directions

In a large pot, heat oil over medium-high heat. Sear the lamb until browned on all sides. Remove and set aside.

In the same pot, add more oil if needed. Sauté onions until translucent. Add minced garlic and cook for another minute.

Stir in cauliflower florets, halved cherry tomatoes, and boiled chickpeas. Cook for a few minutes until the vegetables start to soften.

Add harissa paste, ground cumin, ground coriander, salt, and pepper. Stir to coat the vegetables.

Return the seared lamb to the pot. Pour in the broth and bring to a simmer. Let it cook until the lamb is tender.

Cover the pot and let the stew simmer over low heat for about 30-40 minutes until the flavors meld together.

Taste and adjust the seasoning if necessary.

Ladle the stew into bowls. Garnish with fresh parsley.

Related Recipes

Lebanese Lamb-Stuffed Eggplant

Lamb and Cauliflower Stew with Harissa

Beet Stew with Lamb Meatballs

Fried Eggplant with Tahini and Pomegranate Seeds

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