Moroccan Lamb Tagine with Cauliflower

Method6 steps

1. 1

   Step 1: Use a conventional heavy-bottomed pot. Prepare the lamb (1½ lb), grated tomato (1), chopped onion (1 medium), 3–4 finely chopped or pressed garlic cloves (3–4) and chopped herbs before heating. Put them in the pot with all the ⅓ cup olive oil, 1½ tsp ground ginger, ½–¾ tsp salt, ½ tsp black pepper, ½ tsp paprika, ¼ tsp cumin, ½ tsp turmeric and optional ⅛ tsp cayenne. Mix well.

   Uses 1½ lb lamb for stewing, cut into 2–3-inch pieces · ⅓ cup olive oil · 1 tomato, grated · 1 medium onion, chopped · 3–4 garlic cloves, finely chopped or pressed · 1 handful fresh parsley, chopped · 1 handful fresh cilantro, chopped · 1½ tsp ground ginger

2. 2

   Step 2: Cook the mixture from step 1 uncovered over medium to medium-high heat for 5–10 minutes, stirring and turning the lamb to brown its sides.

   Check lamb browning · 5 minUses Lamb, oil, tomato, onion, garlic, herbs and spices

3. 3

   Step 3: Add about 3 cups water to the browned mixture from step 2, cover and bring to a boil. Reduce the heat to maintain a simmer and cook for about 1½ hours, continuing until the lamb is tender. Check that liquid remains and add a little extra water only if needed.

   Check lamb tenderness · 90 minUses Browned lamb mixture · About 3 cups water for the initial conventional-pot braise · Extra water, only as needed during lamb braising and after adding cauliflower

4. 4

   Step 4: Add all the raw cauliflower (1 large head) florets, quartered preserved lemon (1) and ½ cup red olives to the tender lamb pot from step 3. If needed, add enough extra water to almost cover the cauliflower. Return to a rapid simmer, partially cover and cook for 15–20 minutes, checking from 15 minutes, until the cauliflower is tender and the sauce has reduced to a thick, flavorful broth.

   Check cauliflower tenderness · 15 minUses Tender lamb and braising liquid · 1 large head cauliflower, broken into large florets · 1 preserved lemon, quartered and seeds removed · ½ cup red olives · Extra water, only as needed during lamb braising and after adding cauliflower

5. 5

   Step 5: Taste the finished cauliflower-and-lamb stew from step 4. If stronger lemon flavor is wanted, add the optional 1–2 tbsp fresh lemon juice. The preserved lemon and olives already contribute salt.

   Uses Tender lamb, cooked cauliflower, preserved lemon, olives and broth · 1–2 tbsp fresh lemon juice, optional

6. 6

   Step 6: Serve the complete stew from step 5 hot as four portions, including its sauce. Offer optional ready Moroccan bread for scooping.

   Uses Finished seasoned cauliflower-and-lamb tagine · Ready Moroccan bread, optional for serving