Lamb and Cauliflower Stew

Name: Lamb and Cauliflower Stew
Prep time: 15 min
Cook time: 30 min
Yield: 4-6
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

An old recipe I made with mum—cauliflower with lamb and tomato. Simple, hearty, and perfect with rice.

PREP TIME

15 minutes

COOK TIME

30 minutes

SERVES

4-6

About this recipe

Lamb and Cauliflower Stew is a traditional dish that shows how simple ingredients can come together to create something truly flavourful. With cauliflower, lamb mince, tomato purée, and fresh coriander, this hearty stew is budget-friendly and perfect for feeding the family.

I grew up with this recipe and recently cooked it again with my mum. It brought back memories of my grandparents, who always knew how to turn just a few ingredients into comforting meals. This is one of those old recipes that may not look fancy, but the flavour is always on point.

If you enjoy dishes like this Lamb and Cauliflower Stew, you might also love my other comforting recipes. Bazella wu Ruz is a pea stew with lamb, carrots, and peas in a tomato broth, always served with rice. My Lamb and Chickpea Stew is made with lamb shanks simmered in a rich, aromatic sauce—perfect for gatherings. And for something lighter, my Chicken Zucchini Chickpea Stew is wholesome, full of flavour, and perfect for a cosy dinner.

Ingredients

1 small to medium cauliflower, cut into medium florets
8 garlic cloves
3⁄4 cup fresh coriander, chopped
500 grams lamb mince
750 ml tomato purée
1⁄2 cup tomato paste
2 1⁄2-3 cups water (adjust to preference)
2 tablespoons ghee
Oil, for frying
Salt, to taste

Notes from Rouba

Cut the cauliflower into medium florets—they shrink a little as they cook.
Don’t over-boil; five minutes is enough to keep them crisp.
Tossing them in oil makes a big difference in flavour.
Adjust the water to your liking—some prefer it saucier, others thicker.
Save a little coriander for the end—it gives a fresh lift.

Method

Step 1. Prepare the Cauliflower

Cut the cauliflower into medium florets. Bring a large pot of water to the boil, then add the florets. Cook for about 5 minutes until slightly softened but still crisp. Drain.

Heat some oil in a large pan and toss the florets until lightly golden. Remove and set aside.

Step 2. Cook the Aromatics and Lamb

In a medium-sized pot, heat the ghee. Add the garlic and sauté for about 1 minute. Stir in ½ cup of the coriander and cook together for a few minutes until fragrant. Add the lamb mince, season with salt, and stir while breaking up the meat. Cook until the lamb is browned all over.

Step 3. Make the Stew

Stir in the tomato purée, tomato paste, and water (add more or less depending on how you like the sauce). Bring to a gentle boil, then reduce the heat and simmer for 10 minutes. Add the fried cauliflower florets and stir gently. Continue to simmer for another 10 minutes, adding extra water if the sauce becomes too thick. Finish with the remaining chopped coriander.

A FEW THINGS YOU’LL WANT TO KNOW

How big should I cut the florets?
Keep them medium in size. Small florets break down too quickly, and large ones take longer to cook. Medium pieces hold their shape and texture best.

How much water should I add?
It depends on how you like your stew. Start with 2 ½ cups and add more if you prefer it looser. If it gets too watery, simmer it a little longer to thicken before adding the cooked cauliflower.

Why do I only add half the coriander at first?
Adding 1⁄2 cup coriander at the start builds depth of flavour, while sprinkling the rest at the end keeps it fresh and bright.

Can I use fresh tomatoes instead of bottled purée?
Yes—you can blend fresh tomatoes for the sauce. It will be a bit more watery, so allow extra simmering time to reduce and thicken.