Best 4 Lebanese Lamb Cauliflower Stew Recipes

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Lebanese lamb cauliflower stew is a hearty and flavorful dish that is perfect for a cold winter night. The lamb is braised in a rich tomato sauce with spices such as cumin, coriander, and cinnamon. The cauliflower adds a touch of sweetness and texture to the stew. This dish is typically served with rice or pita bread, and it can be garnished with fresh herbs such as cilantro or parsley.

Let's cook with our recipes!

LEBANESE LAMB & CAULIFLOWER STEW



LEBANESE LAMB & CAULIFLOWER STEW image

Categories     Soup/Stew     Lamb     Sauté     Quick & Easy     Wheat/Gluten-Free     Dinner

Yield 6 people

Number Of Ingredients 11

2 lbs ground lamb
1 large organic cauliflower
1 large organic yellow onion
3 cloves fresh organic garlic
1/2 cup Tahini
1 tsp cinnamon
Salt to taste
Coarse ground pepper to taste
4 Tbs olive oil
1/2 cup fresh lemon juice
1 1/2 cups beef broth

Steps:

  • 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. 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. 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.

LEBANESE LAMB AND BEAN STEW



Lebanese Lamb and Bean Stew image

Categories     Soup/Stew     Bean     Lamb     Quick & Easy     Cinnamon     Clove     Gourmet     Indiana

Yield Makes 8 servings

Number Of Ingredients 11

1 lb dried navy beans, picked over and rinsed
2 lb boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes
1 tablespoon plus 1 teaspoon baharat* or 1 (3-inch) cinnamon stick
9 cups water
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, finely chopped
2 teaspoons salt
3/4 teaspoon black pepper
3 tablespoons tomato paste
Accompaniments: spiced basmati rice better-than-pita grill bread

Steps:

  • Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.
  • Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
  • *A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper. Available at Middle Eastern markets and Formaggio Kitchen (888-212-3224; formaggiokitchen.com).

LAMB STEW WITH GREEN BEANS



Lamb Stew with Green Beans image

This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that my mom always made while I was growing up and has now been handed down to my children. Enjoy!

Provided by Kathy Bezemes Walstrom

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h

Yield 12

Number Of Ingredients 13

3 tablespoons olive oil
1 large onion, chopped
1 stalk celery, chopped
3 pounds boneless lamb shoulder, cut into 2 inch pieces
1 (8 ounce) can tomato sauce
3 cups hot water
2 pounds fresh green beans, trimmed
1 tablespoon chopped fresh parsley
½ teaspoon dried mint
½ teaspoon dried dill weed
1 pinch ground cinnamon
1 pinch white sugar
salt and pepper to taste

Steps:

  • Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
  • Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

Nutrition Facts : Calories 363.2 calories, Carbohydrate 7.8 g, Cholesterol 81.6 mg, Fat 27.9 g, Fiber 3.2 g, Protein 20.6 g, SaturatedFat 11 g, Sodium 271.9 mg, Sugar 2.7 g

LAMB KOFTA STEW WITH CAULIFLOWER & CHICKPEAS



Lamb kofta stew with cauliflower & chickpeas image

This Lebanese dish of lamb mince meatballs, chickpeas and cauliflower is perfect as part of a meze spread for two

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 1h15m

Number Of Ingredients 15

2 tsp olive oil
1 small onion , chopped
1 garlic clove , chopped
400g can chopped tomatoes
2 tsp tomato purée
500ml hot lamb stock
½ small cauliflower , broken into small florets
0.5 x 400g can chickpeas (save the rest for the kofta balls)
½ bunch coriander , leaves only, to serve
250g minced lamb
1 small onion , finely chopped
small pack coriander , finely chopped
½ tsp ground cumin
½ tsp smoked paprika
0.5 x 400g can chickpeas (from above), drained and crushed

Steps:

  • First, make the sauce. Heat the oil in a large pan over a medium heat and fry the onion for around 10 mins until starting to soften and caramelise. Stir in the garlic and cook for about 1 min, then add the tomatoes and tomato purée and stir again. Season well and pour in 400ml of the stock. Cover and bring to the boil, then simmer over a very low heat while you make the kofta balls.
  • Add all the ingredients for the kofta balls to a large mixing bowl, and mix with your hands until all the ingredients are combined. Spoon out golf ball-sized pieces of the mixture, and roll into balls using your hands.
  • Give the sauce a good stir. Drop the kofta balls on top, then add the cauliflower florets and the rest of the chickpeas, pushing them just under the liquid. Simmer for 25-30 mins or until the kofta balls are tender, adding the remaining 100ml of stock, if necessary. Scatter over the coriander and serve.

Nutrition Facts : Calories 613 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 57 grams protein, Sodium 1.2 milligram of sodium

Tips:

  • Choose the right cut of lamb. A fatty cut of lamb, such as shoulder or leg, will add flavor and richness to the stew. If you prefer a leaner stew, you can use a cut like loin or sirloin.
  • Brown the lamb before stewing it. This will help to develop the flavor and color of the meat.
  • Use a variety of vegetables in your stew. This will add flavor, color, and nutrients. Some good vegetables to use include cauliflower, carrots, celery, onions, and potatoes.
  • Season the stew well. A good stew should have a balance of flavors, including salt, pepper, garlic, and cumin.
  • Simmer the stew for at least 1 hour. This will allow the flavors to develop and the meat to become tender.
  • Serve the stew with a side of rice or bread. This will help to soak up the delicious sauce.

Conclusion:

Lebanese lamb and cauliflower stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and satisfying stew that your family and friends will love.

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