Spiced Lamb and Cauliflower Stew with Yogurt Sauce - The Clean Gourmet

Spiced Lamb and Cauliflower Stew with Yogurt Sauce

This stew is essentially a cross between two Arab dishes, shakriya, a lamb and yogurt stew, and zahra bi leban, a cauliflower side with yogurt sauce. The creamy tang of yogurt, combined with warmly spiced lamb and cauliflower make this dish incredibly satisfying and unique.  Serve atop a bed of saffron rice with toasted almonds and you’ve got the perfect accompaniment.

As always, I used Maple Hill Creamery‘s third party certified 100% grass-fed yogurt.  Not only is the flavor of their yogurt superior to others and the health benefits of a higher omega-3 ratio hard to beat, but Maple Hill’s dedication to paying fair prices for grass-fed milk from small New York state farmers is a cause we should all support!

Spiced Lamb and Cauliflower Stew with Yogurt Sauce

Serves 3-4


For the cauliflower:

2 tablespoons avocado oil or other neutral oil

1 small/medium head cauliflower, cut into florets

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

scant 1/2 teaspoon ground coriander

salt and black pepper, to taste

For the stew:

2 teaspoons olive oil

1.5 pounds lamb stew meat, cut into 1-inch chunks

2 cups bone broth (beef or chicken broth are best alternatives)

2 medium cloves garlic, crushed and peeled

1 bay leaf

1 teaspoon salt, plus more to taste

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

2 1/2 teaspoons ground coriander

freshly ground black pepper

16 ounces (2 cups) Maple Hill Creamery 100% Grass-Fed Plain Cream on Top Yogurt

2 tablespoons potato starch (or corn starch) dissolved in 2 tablespoons cold water or broth

1/4 cup finely chopped parsley

pinch coriander


Preheat oven to 375ºF and pull 2 cups yogurt from fridge to allow to come to room temperature.  Toss cauliflower with oil, cumin, cinnamon, coriander, and salt and place on a parchment lined baking sheet.  Roast until browned and tender, about 20 minutes.  Remove from oven and set aside.

Heat a medium/large pot (I used a clay pot) over high heat.  Add oil and lamb.  Cook until browned on most sides (allow each side to brown before agitating).  Add broth, garlic, bay leaves, and salt.  Bring to a boil and simmer 30 minutes, until lamb is done and tender.  Add roasted cauliflower and simmer another 10 minutes.

Meanwhile, combine slurry and yogurt in a medium heat proof bowl or measuring cup (such as stainless steel, ceramic, or Pyrex glass).

Slowly add about 1/2 cup of hot broth from stew pot to yogurt mixture to temper. (DO NOT SKIP THIS STEP.)  Add tempered yogurt to stew pot and reheat to just a simmer and continue to cook over low heat for 5 minutes.

Serve immediately atop cooked long grain rice with toasted almonds and a lemony green salad on the side.

**This is a sponsored post, but all content is honest and reflects my true beliefs.


2 thoughts on “Spiced Lamb and Cauliflower Stew with Yogurt Sauce

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