One-Pot Lamb and Cauliflower Stew

This is a great recipe to make on a cool night when you get home late and need something simple to prepare. To make it even easier, you can buy pre-riced cauliflower. It is one of those recipes that is even better for lunch the next day.

 

Ingredients

1 lb. ground lamb

1 head cauliflower diced (I use the green part too)

2 small or 1 large onion(s) diced

2 cloves garlic minced

1 teaspoon each of cinnamon, nutmeg, turmeric, and oregano

2 tablespoons olive oil

1 cup water

¼ cup parsley minced

Seeds of 1 pomegranate

Salt and pepper

 

Directions

Sauté onions and garlic in a pan that has a lid and is large enough for all the ingredients.

When onions are opaque, add herbs and spices, and stir well. Add ground lamb and cauliflower. Mix well. Make sure to break up the lamb into small bits.

Add water, stir and cover. Cook on low for 10-15 minutes until cauliflower and lamb are cooked through. Remove lid and let any excess liquid cooks out.

Season to taste with salt and pepper. Garnish with pomegranate seeds and parsley.