Lamb and Cauliflower Stew with Harissa

Ingredients

• 2 lb. boneless lamb shoulder, trimmed and cut into 2-inch pieces
• tbsp. Kosher salt and freshly ground black pepper
• 5 tbsp. extra-virgin olive oil
• 4 tbsp. unsalted butter, melted, divided
• 3 cloves plum tomatoes, cored and finely chopped
• 2 large red onions, finely chopped
• 5 garlic cloves
• 1⁄2 head head cauliflower, cut into large florets, stems peeled and finely chopped
• 1⁄3 cup dry white wine
• 1⁄4 cup tomato paste
• 2 tsp. ground cumin
• 1 tsp. ground cinnamon
• 5 cups lamb or chicken stock
• 2 tbsp. cornstarch, mixed with 2 tbsp. cold water
• 1⁄3 cup harissa
• 8 pitted dates, coarsely chopped
• 1⁄2 tsp. pimentón (smoked paprika)
• 1⁄4 cup sliced almonds, toasted

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