Tajine of Lamb and Cauliflower

Directions

1. Note: I prefer to cook the meat and cauliflower spearatelyso I can control the cooking time of the cauliflowerand avoid overcooking it.

2. Cooking the Meant:
   1- Dissolve the spices in some water.
   2- On medium heat, drizzle the olive oil in your pan. Add the onion, garlic, meat and spices.
   3- Cover the pan and let the meat cook for the next 10 mn. Stir from time to time.
   4- After 10 mn, cover the meat with water, and let it cook on medium heat until done.
   5-  Check on the meat from time to time and add wateras necessary - the meat should be cooking ina sauce at all times, you dont want it to be dryor too watery. 
   6- After 45 minutes of cooking the meat,  you can add the preserved lemon pre-washed in water (to remove the saltiness) and cut in quarters.
   6- Taste the sauce and adjust the spices accordingly.
   7- Let the meat cook for another 15 minutes or until done. The meant should be very soft.
   It will take around 1 hour for the meat to cook.  

3. Cooking the Cauliflower:
   1- Clean the cauliflower, remove the green leaves and stem. Cut the cauliflower in half, remove the core, and detach the 'flowers'. 
   2-  Boil water with 1 tablespoon of lemon juice.
   3- Once the water reaches a boiling point, add the cauliflowerand let it cook for 3 minutes.
   4- Drain the cauliflower from the water, then put it back in the pan. Add some meat sauce to the cauliflower.
   5- Cover the pan, and let the cauliflower cook for the 15 minutes on low heat.
   6- I personally like the cauliflower to be 'al-dente' soft but still has a nice texture. If you prefer the cauliflower softer then let it cook a little longer. Make sure not to overcook them.
4. Serving the Tajine:
   1- To serve this dish, first place the meat in the plate,cover it with the cauliflower then pour the sauce on top.
   2- Serve with Moroccan bread or French baguette. Bonne appetit!