CAULIFLOWER STEW

A very Middle Eastern dish, this cauliflower stew with lamb shank pieces mixed with a tangy garlic and herbs sauce is absolutely delicious and full of flavor!

INGREDIENTS

• 1 small head cauliflower, cored and cut into 1 inch florets

• 500g lamb shank pieces (bone-in or boneless)

• 1 teaspoon cumin

• Juice of half a lemon

• 2 cloves garlic, minced

• 2 teaspoons coriander, roughly chopped

• Salt and pepper to taste

• Frying oil 

PREPARATION

1. Before starting, you will want to wash the cauliflower florets really well. Do this by putting them in a bowl with water, add a drop of white vinegar and leave them to soak for about an hour. 

2. After an hour has passed, boil them for about 5-10 minutes, until they soften slightly. Careful not to boil them for too long because they’ll start to fall apart. 

3. Season them with salt, pepper and a teaspoon of cumin, then deep fry them in oil until their color changes into a golden brown.

4. Meanwhile, season the lamb shanks with salt and pepper, and add to a pot over medium heat, searing them on both sides until they've browned. 

5. Once browned, add boiling water just enough to submerge the lamb pieces. Cover and allow to cook over medium heat for an hour and a half. Check every once in a while, to make sure the water volume is good. If you feel the water levels have reduced tremendously, add more water, cover, and let it continue to cook. The idea here is to have enough sauce remaining for it to be a stew, so water is important.

6. After an hour and a half have passed, drop the fried cauliflower florets into the pot with the lamb and add the juice of half a lemon, salt and pepper to taste, one minced garlic clove and a teaspoon of chopped coriander.

7. Let the whole stew boil for about 10 to 15 minutes.

8. While it’s boiling, in a separate frying pan, sauté the coriander and minced garlic until fragrant, then immediately add it on top of the stew without mixing. 

9. It is now ready to serve, and you can choose to have it with a side of rice, bread, salad or all three.

Notes:
This stew is delicious served with a side of rice, or can alternatively be eaten with bread. 

Feel free to add more lemon or another pinch of cumin for flavor.

You can also add chickpeas, potatoes, or even eliminate the meat for a vegetarian option. 

Another way of washing the cauliflower a few days beforehand is to rinse the florets in water with a teaspoon of baking soda and a drop of white vinegar, then put in ziplock bags and store in freezer. When deciding to cook, take them out a few hours before so they defrost, and you can fry them immediately skipping steps 1 and 2.