Lamb and Veggies with Mashed Cauliflower



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Preparation Time1 hr

Serves6+ people

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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