Paleo Lamb Kabsa with Cauliflower Rice

Ingredients

• about 910 g Lamb shoulder
• 1 large Cauliflower
• 2 tbsp Olive oil
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Tomato paste
• 1 each Cinnamon stick
• 6 each Cardamom pods
• 4 each Cloves
• 2 each Bay leaves
• 2 tbsp Kabsa spice blend
• 4 cups Chicken broth
• 1/4 cup Raisins
• 1/4 cup Almonds
• 1/4 cup Fresh cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 165°C (160°C). Cut the about 910 g Lamb shoulder into 5.08 cm cubes. Heat the 2 tbsp Olive oil in a large Dutch oven (or a large heavy-bottomed pot) over medium-high heat, then sear the lamb cubes for 8-10 minutes, turning occasionally, until they are browned on all sides. Using tongs, carefully remove the browned lamb from the pot and set it aside in a bowl.
2. 2Add the 1 medium Onion (diced), 4 cloves Garlic (minced), and 2.54 cm Ginger (grated or minced) to the same pot. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the onion is translucent and softened. Stir in the 2 tbsp Tomato paste, 1 each Cinnamon stick, 6 each Cardamom pods, 4 each Cloves, 2 each Bay leaves, and 2 tbsp Kabsa spice blend, and cook for 1 minute more, stirring constantly, until fragrant.
3. 3Return the browned about 910 g Lamb shoulder cubes to the pot, pour in the 4 cups Chicken broth, and bring the mixture to a rolling boil over high heat. Once boiling, cover the Dutch oven tightly with its lid and carefully transfer it to the preheated oven at about 165°C (160°C) to braise for 2 hours to 2 hours and 30 minutes, or until the lamb is very tender and easily pulls apart with a fork.
4. 4While the lamb is braising, prepare the 1 large Cauliflower by cutting it into florets and pulsing them in a food processor until they resemble grains of rice, or grating the florets using a box grater. In a separate large skillet over medium heat, add the prepared cauliflower rice and sauté for 8-10 minutes, stirring occasionally, until it is tender but still has a slight bite.
5. 5Once the lamb is cooked, carefully remove the Dutch oven from the oven. Using two forks, shred the about 910 g Lamb shoulder directly in the pot, then carefully remove and discard the 1 each Cinnamon stick, 6 each Cardamom pods, 4 each Cloves, and 2 each Bay leaves from the lamb mixture. Stir the 1/4 cup Raisins and 1/4 cup Almonds into the shredded lamb mixture. Serve the Paleo Lamb Kabsa mixture immediately over the prepared 1 large Cauliflower rice, garnished with the 1/4 cup Fresh cilantro (chopped).

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