A delicious Mediterranean-style dish that’s perfect for a cold night.

SERVINGS

Serves 4

INGREDIENTS

2 pounds lamb sirloin cut into 11/2-inch chunks

1 cup all-purpose flour

2 tablespoons olive oil

1 cup roughly chopped shallots

2 cups tomatoes, peeled, seeded, and chopped

2 tablespoons Demi-Glace, or

1/2 cup beef stock

1/2 cup red wine

1 slice of lemon

1 teaspoon dried oregano

Salt

1 head cauliflower, reduced to florets

Freshly ground black pepper

2 tablespoons chopped fresh parsley

PREPARATION

1.    Dredge the lamb chunks with flour, shake off the excess. Place the oil in a large skillet and heat it over medium heat, then add the lamb and brown on all sides, about 10 minutes. (You may have to do this in batches. Return all the meat to the skillet when done.) Add the shallots, stirring until they’re slightly browned.

2.    Add the tomatoes, demi-glace, wine, lemon slice, oregano, and salt to taste. Bring the skillet to a boil, cover it, reduce the heat to low and simmer it for 1 hour.

3.    Add the cauliflower, mix it in, cover the skillet, and simmer for 20 or 30 minutes longer, until the cauliflower is tender.

4.    Remove from heat. Add pepper to taste. Sprinkle with the parsley and serve.