Warm spiced lamb stew with rich sauce recipe

Ingredients for Warm-spiced saucy lamb stew

• 250 g cauliflower, medium head

• 45 ml extra-virgin olive oil

• kosher salt, to taste

• freshly ground black pepper, to taste

• 240 g plain full-fat Greek yogurt

• 45 ml finely chopped mint

• 15 ml fresh lemon juice

• 2.25 kg lamb shanks, patted dry

• kosher salt, to taste

• freshly ground black pepper, to taste

• 60 ml extra-virgin olive oil

• 2 large red onions, cut into 2.5 cm wedges

• 2 heads of garlic, halved crosswise

• 1 stick cinnamon (7.5 cm) or 0.5 tsp ground cinnamon

• 5 g coriander seeds, crushed

• 45 g harissa paste

• torn pitted Castelvetrano olives, to serve (optional)

• mint leaves, to serve (optional)

• finely chopped preserved lemon, to serve (optional)

How to make Warm-spiced saucy lamb stew

1. Coarsely chop the cauliflower and pulse it in a food processor until it resembles grains of rice, or finely chop with a knife. You should have approximately 500 g of cauliflower.

2. Heat oil in a large frying pan over medium-high heat. Cook the cauliflower, stirring often, until it is golden brown all over and charred in spots, about 6–8 minutes. Remove from heat, season with salt and pepper, and let it cool in the frying pan.

3. In a medium bowl, mix the yogurt, mint, and lemon juice. Season with salt and pepper to taste.

4. Generously season the lamb shanks all over with salt and pepper. Heat oil in a large casserole dish or heavy pot over medium-high heat. In two batches, cook the lamb shanks in a single layer, turning occasionally, until browned all over, about 8–12 minutes per batch. As each batch finishes, transfer the shanks to a large plate.

5. Reduce the heat to medium and add the onions and garlic, cut side down, to the same pot. Cook, tossing the onions occasionally, until they are browned in spots and the garlic is golden brown, about 5 minutes.

6. Add the cinnamon and crushed coriander to the pot and cook, stirring constantly, until the spices are very fragrant, about 1 minute.

7. Stir in the harissa paste and cook, stirring often and scraping the bottom of the pot, until the vegetables are coated and the paste is slightly darkened in colour, about 2 minutes.

8. Add 1.75 L of water, stirring to release any bits stuck to the bottom of the pot. Season generously with salt and pepper and bring to a simmer.

9. Return the lamb shanks to the pot and bring the stew back to a simmer. Cover with a lid, leaving it slightly ajar to allow steam to escape. Adjust the heat to maintain a very gentle simmer and skim any foam from the surface as needed. Cook until the meat is tender and easily pulls away from the bones, about 1.5–2 hours.

10. Transfer the lamb shanks to a cutting board and let them cool for 10–15 minutes, while keeping the liquid at a simmer. Pull the meat from the bones and tear it into bite-sized pieces. Add the bones back to the pot as you go. Transfer the meat to a medium bowl and cover with cling film.

11. Simmer the bones in the broth, uncovered, until the liquid is thick and very flavourful, about 25–30 minutes. Remove from heat; add the meat back to the pot and let it cool uncovered (bones included) until no longer steaming. Cover the pot and chill the stew for at least 12 hours (this step can be skipped, but it will significantly enhance the flavour).

12. Uncover the stew and spoon off half to three-quarters of the fat from the surface; discard the fat. Gently reheat the stew until barely simmering. Discard the bones and taste the stew, seasoning with more salt and pepper if needed.

13. Ladle the stew into bowls and serve with the toasted cauliflower crumbs, mint yogurt, harissa, olives, mint leaves, and/or preserved lemon as desired.

14. The yogurt can be made a day in advance; cover and chill. The stew can be prepared up to three days ahead; keep it chilled until needed.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.