Cauliflower Stew With Lamb Recipe

• 1 tablespoon butter
• 10 ounces pearl onions, peeled and trimmed
• 1 pound ground lamb
• 1 head cauliflower, cored and cut into 1-inch florets
• 3 stalks celery, peeled, and cut crosswise into 1/4-inch slices
• 1 pound waxy potatoes (about 6 small), peeled and quartered
• 4 teaspoons kosher salt
• 2 tablespoons cornstarch
• 3 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• Freshly ground black pepper

1. Melt butter in medium saucepan over medium heat. Add pearl onions and cook until lightly brown, about 8 minutes. Increase heat to high and add lamb. Break meat up with wooden spoon, and cook until no longer pink, about 4 minutes.
2. Add cauliflower, celery, potatoes, salt, and 3 cups of water. Bring to a boil, and then reduce heat to a simmer, partially cover, and cook, stirring occasionally, until potatoes are completely tender, 20 to 25 minutes.
3. Remove about 1/4 cup of broth from the pot and place in a bowl. Let it cool for a few minutes, and then whisk in cornstarch. Stir this mixture into the pot. Then turn the heat to medium-high and cook until simmering and thickened, about 2 minutes. Stir in lemon juice and parsley off heat, season with black pepper and more salt if necessary, and serve.

butter, pearl onions, ground lamb, cauliflower, stalks celery, potatoes, kosher salt, cornstarch, lemon juice, fresh parsley, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2010/10/cauliflower-stew-with-lamb-recipe.html (may not work)