The snow finally made its appearance this week, but it was short lived thankfully. I’m not much of a cold weather person…yes, I know I’m Canadian we have to deal with it almost half a year. Don’t get me wrong, I love traditional Canadian winter activities like skating, cross-country skiing, (I hate down hill..it just freaks me out) snowball fights, snowman making, and of course, maple syrup. But the cold, icy, & wet weather I will take a pass on that. Thank very much 😉
With the long nights and the cold air moving in, I decided to make one of my favorite dishes and share with all of you. This dish can be made with beef or even no meat at all and it’s just as tasty.
This is a combination of cauliflower fritters & a spicy red North African sauce then topped with some french fries. It is one of my favorite dishes, but it a bit heavy so I like to lighten it with fresh salad, and a side of millet.
My husband, on the other hand, likes to eat this dish with bread. Both ways are great and tasty. Eating this dish with the bread is the traditional way to eat this North African dish. Eating it with a grain is a more my way to eat it. You can even try eating it both ways, during the same meal. Yes, I do this sometimes too.
// Lamb with Cauliflower Fritters//
2 tbsp olive oil
1 large onion – chopped
2lb boneless lamb meat – cut into 2″ pieces
1 tsp salt
1/2 tsp pepper
2 tsp ground caraway
1 tsp turmeric
1 heaping tsp harissa
2 cloves of garlic – pressed/grated
2 tbsp tomato paste
1 1/2 cup of boiling water
1 head of cauliflower
2 eggs, beaten with a pinch of salt
1/2 cup of chickpea flour or white flour
oil for deep frying
2 potatoes – peeled, cut into french fries
*sprinkle with salt before cooking
Heat a saucepan to medium heat, add oil and onions saute 2 minutes then add the lamb continue sauteeing 2 more minutes. The lamb should be a brown colour. Add the spices, harissa, and tomato paste to the pot. stir to coat the meat and onion.
Add the water, then reduce to a low simmer and cover. let cook at a low temperature for 1 -11/2 hours. Keep an eye on the sauce, if the sauce evaporates too much you may need to add water. (the sauce should a similar constancy has pasta sauce)
//Prepare the cauliflower//
Heat a large pot of water to a boil, and start heating a pan with oil.
cut the cauliflower into florets and add to the water. Boil for 3 minutes, then drain and rinse under cold water. do not over cook the cauliflower, trust me.
Dip the florets into the eggs and then into the flour. Add to the frying pan and fry until golden, remove and drain oil on paper towel. continue until all the cauliflower has been fried.
Add your fries to the hot oil and cook until golden.
Once the sauce is cooked, add the cauliflower florets and stir gently. Scoop into bowl and top with fried potatoes. serve with bread or millet, couscous, rice or whatever grain you would like.
If you make this, let me see! Tag your photo with #lemonsandco on Instagram.