But I would call it Cauliflower Couscous under Moroccan Lamb. Why? I don't actually like lamb. I can honestly say that even though I keep trying to like it I have only enjoyed it twice. There's something about the grassy smell that just puts me off. But for this recipe, I'm willing to give it another shot (or I might make it with chicken thighs). What I am really excited about is the Cauliflower Couscous. I love cauliflower. I love couscous. So it's a no-brainer that I would love the idea of turning cauliflower into couscous as a way to substitute a vegetable for a refined starch in a meal. If this works, I may never go back to conventional couscous as a base for Middle Eastern dishes in my kitchen. Think the kids would go for it?
Moroccan lambBen Ford
- 3 tablespoons olive oil, divided
- 2 1/2 pounds lamb shoulder or boneless chuck roast, cut into 3/4-inch cubes
- 2 cups chopped onions
- 3 garlic cloves, chopped
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 cup dry red wine
- 1/2 cup dry Sherry
- 2 cups beef stock
- 1 (14.5 oz) can diced tomatoes in juice
- 1 1/2 cups golden raisins
- Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper.
- Add meat to pot; sauté until just slightly pink, about 5 minutes. Transfer meat to bowl.
- Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes.
- Add garlic and spices and stir 1 minute.
- Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes.
- Add broth, tomatoes with juice, and raisins; stir to blend.
- Add lamb and accumulated juices; bring to simmer.
- Reduce heat to medium-low. Simmer uncovered until sauce is thick and lamb is tender, stirring occasionally, about 1 hour 15 minutes.
- Season stew with salt and pepper. (Can be made 2 days ahead.)
Cauliflower couscousBen Ford
- 2 tablespoon olive oil
- 2 teaspoon cumin seeds
- 2 teaspoon ground turmeric
- 1 large yellow onions, diced
- 3 garlic cloves, chopped
- 3 whole cauliflower, shaved (save stalks, they make a good soup)
- 2 sweet red peppers, roasted and diced
- 2 Jalapeño peppers, roasted and diced
- 1/2 cup toasted pine nuts
- 1 tablespoon mint, finely sliced
- 1 tablespoon basil, finely sliced
- 1 tablespoon parsley, chopped
- 1 tablespoon butter to finish.
- Kosher salt and black pepper, to taste
- Shave the cauliflower florets with a knife. The smaller the better since it will help us avoid having to over work the cauliflower in the processor to get a consistent size that resembles couscous, the grain.
- Heat the oil in a large skillet.
- Add the spices and gently heat until the mustard seeds pop.
- Add the onion and garlic and let them soften.
- Add the cauliflower and diced peppers to the onion.
- Cover and allow to steam until tender — 5 minutes or so.
- Finish with butter, mint, basil, parsley, kosher salt and fresh ground black pepper.