Harissa adds delicious spice to this stew inspired by the flavors of the Middle East. Lamb is cooked slowly with bright tomatoes and cauliflower is added to balance out this satisfying dish.
Prep Time: 15 minutes
Cooking Time: 1 hour
2 pounds lamb shoulder
1 tablespoon ghee
1 medium red onion, peeled & chopped
3 medium garlic cloves, peeled & minced
2 teaspoons sea salt
1 teaspoon black pepper
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon ground cinnamon
1 tablespoon harissa
1 15 ounce can of fire-roasted crushed tomatoes
1 15-ounce can of tomato sauce
2 cups chicken stock
¼ cup sliced & toasted almonds
¼ cup fresh cilantro, minced
Heat a Dutch oven or stockpot on the stove to high heat. Sear each side of the lamb shoulder until browned, about 2 minutes per side. Remove from the pot and set aside.
Reduce the heat to low. Add red onion and garlic and season with sea salt and black pepper until soft, about 5-7 minutes.
Season with cumin, smoked paprika and cinnamon and stir well. Add the crushed tomato, tomato sauce and chicken stock and stir well.
Add the lamb shoulder back to the pot and cover with the sauce. Simmer, covered, for 45 minutes, or until the lamb is cooked through. After 20 minutes, add the chopped cauliflower to the pot. Turn off the heat and shred the lamb while in the pot with two forks.
Garnish with almonds and cilantro.
Store in an airtight container for up to 3 days.
Net Carbs: 9