Moroccan Lamb Stew with Cauliflower

Ingredients

• 1 tsp ground coriander
• 3/4 tsp ground cumin
• 3/4 tsp black pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne
• 1/8 tsp ground cloves
• 2 tbsp coconut oil
• 2 tbsp coconut oil
• 3 lbs lamb stew meat
• 1/2 onion, chopped
• 1/2 tsp salt
• 2 cloves garlic, minced
• 1 15-ounce can diced tomatoes
• 2 cups chicken broth
• Medium head cauliflower, cut into 1 inch florets

Instructions

1. Preheat oven to 300F. In a small bowl, combine coriander, cumin, pepper, cinnamon, cayenne and cloves. Pat lamb dry with a paper towel and season with salt and pepper.
2. In a large dutch oven, heat oil until shimmering. Add lamb and brown all over, about 10 minutes. Transfer to a plate with a slotted spoon.
3. Add onions to the pot and sprinkle with salt. Sauté until translucent, 4 or 5 minutes. Stir in garlic and spice mixture and cook until fragrant, about 1 minute. Add the tomatoes and broth and return lamb to the pot.
4. Bring to a simmer, cover and transfer to the oven. Cook until lamb is tender, about 1 1/2 hours. Add cauliflower and continue cooking until cauliflower is tender, another 30 minutes or so.