Ingredients

• 300g lamb stew meat, cubed
• 300g cauliflower, cut into florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 200g chopped tomatoes
• 150ml vegetable or bone broth
• 50g green olives, pitted
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• Salt and freshly ground black pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Pat the lamb cubes dry and season generously with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Sear the lamb in batches until browned on all sides. Remove the lamb from the pot and set it aside.
3. Reduce the heat to medium, add the chopped onion to the pot, and sauté for 4–5 minutes until softened. Add the minced garlic, cumin, coriander, turmeric, and cinnamon, and cook for one minute more until fragrant.
4. Pour in the chopped tomatoes and broth, using a wooden spoon to scrape any browned bits from the bottom of the pot. Bring the mixture to a simmer.
5. Return the seared lamb to the pot along with the cauliflower florets and olives. Stir to combine, reduce heat to low, cover, and simmer for 20–25 minutes, or until the lamb is tender and the cauliflower is cooked to your liking.
6. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh cilantro.

Tips & Substitutions

• Make it ahead: This dish tastes even better the next day as the spices deepen. Store in the fridge up to 3 days.
• Substitute the protein: Try beef or chicken thighs if lamb isn’t available — just adjust cooking time as needed.
• Spice it up: Add a pinch of cayenne or harissa paste if you prefer a little heat in your Moroccan flavors.

Nutrition

Approximate per recipe: 1215 calories

• Fat: 86g
• Carbohydrates: 35g
• Fiber: 12g
• Protein: 85g

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