Lebanese Lamb & Cauliflower Stew – a delicious recipe with ground lamb, cauliflower, onion, garlic, Tahini, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Form the ground lamb into small meatballs, about 1 inch in diameter. Brown the meatballs in a little olive oil; set aside. Slice the onion thinly and saute in the oil the meatballs were browned in. Add the meatballs to the onion. Add the cinnamon, salt & pepper, beef broth and continue to simmer.
2
Cut the cauliflower into flowerets and small pieces. Saute the garlic and cauliflower in another pan for about 15 minutes until the cauliflower is light to medium brown. Add the cauliflower to the lamb and onion mixture.
3
Mix the tahini and lemon juice in a bowl; the tahini will thicken and fluff up rapidly. Add some of the broth from the lamb, onion and cauliflower mixture and stir into the tahini. Continue adding the broth until the tahini is thin enough, then add the tahini mixture to the lamb, onion and cauliflower. Simmer gently for 10 - 15 minutes.
1588
kcal
Calories
148
g
Fat
9
g
Carbs
59
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 lbs ground lamb, 1 large organic cauliflower, 1 large organic yellow onion, 3 cloves fresh organic garlic, and more.
Yes, Lebanese Lamb & Cauliflower Stew falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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