2
votes
Source
Preparation Time1 hr
Serves6+ people
| Amount | Ingredient | Preparation |
|---|---|---|
| 6 chop finely | fresh garlic | |
| 1 chopped | onion | |
| 1/4 cup chopped | shallot | |
| 1/2 cup chopped | scallions | |
| 2 T | dried parsley | |
| 1 1/2 - 2 lb. chunked | lamb shoulder | |
| 4 medium diced | tomatoes | |
| 3 thick slices | parsnips | |
| 2 thick slices | carrots | |
| 1 head | cauliflower | |
| 3 medium/small | potatoes | |
| 1/2 orange | orange zest | |
| 1/2 tsp | cumin | |
| 1/2 tsp or to taste | cinnamon | |
| 2 T | butter | |
| 2 T | olive oil | |
| to taste | salt and pepper | |
| optional | parmesan cheese | |
| optional | milk |
1. For Lamb and Veggies: Saute onion and 3 garlic cloves in 1 T oil and a little butter, remove to medium sized pot.
2. Chunk the lamb and remove fat (or chunk lamb after cooking). Dry chunks with paper towels and saute until brown (~2mins on each side). Add chunks and bone to pot.
3. Add tomatoes, zest, cumin, cinnamon, and water to cover. Bring pot to a simmer.
4. Once simmering, add parsnips and carrots. Simmer until lamb and veggies are tender.
5. For Mashed Cauliflower: cut cauliflower into chunks, steam until soft.
6. Saute shallot and 3 garlic cloves in 1 T oil and 1 T butter. Add salt and pepper to taste.
7. Boil potatoes until soft.
8. In a food processor or in a large bowl combine cauliflower, sauteed mixture, potatoes, scallions, and milk (optional)and/or parmesan cheese (optional). Blend or beat with a mixer until smooth.
9. To serve, place a couple scoops of mash and stew in a bowl. Enjoy!
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