LEBANESE LAMB & CAULIFLOWER STEW

Steps:

• Form the ground lamb into small meatballs, about 1 inch in diameter. Brown the meatballs in a little olive oil; set aside. Slice the onion thinly and saute in the oil the meatballs were browned in. Add the meatballs to the onion. Add the cinnamon, salt & pepper, beef broth and continue to simmer. Cut the cauliflower into flowerets and small pieces. Saute the garlic and cauliflower in another pan for about 15 minutes until the cauliflower is light to medium brown. Add the cauliflower to the lamb and onion mixture. Mix the tahini and lemon juice in a bowl; the tahini will thicken and fluff up rapidly. Add some of the broth from the lamb, onion and cauliflower mixture and stir into the tahini. Continue adding the broth until the tahini is thin enough, then add the tahini mixture to the lamb, onion and cauliflower. Simmer gently for 10 - 15 minutes.