Persian Cauliflower and Lamb Stew (Khoresh-e Gol Kalam)
"A golden, saffron-infused masterpiece that marries tender lamb with delicate cauliflower in a sophisticated dance of sweet and citrus notes."
Instructions
Place the lamb pieces and fried onions in a heavy-bottomed pot. Cover and cook over low heat, stirring occasionally, until the meat releases its juices and they are mostly absorbed.
Pour in about 2 cups of hot water, cover, and simmer gently until the lamb is tender. Add a little more hot water if needed to prevent sticking.
Stir in the sugar, lemon juice, dissolved saffron (or tomato paste), and season with salt and black pepper.
Add the cauliflower florets and gently fold them into the sauce so they are evenly coated.
Cover and continue cooking over low heat until the cauliflower is tender but still holds its shape and the sauce is lightly thickened.
Taste and adjust seasoning. The stew should be softly sauced, not watery, with tender meat and intact cauliflower florets.