LAMB TAGINE WITH ORANGE AND PRUNES, CILANTRO “BUTTER COUSCOUS” {AIP, GAPS, SCD, PALEO}

Name: LAMB TAGINE WITH ORANGE AND PRUNES, CILANTRO “BUTTER COUSCOUS” {AIP, GAPS, SCD, PALEO}
Cuisine: World Cuisine
Ingredients: 2 tsp cinnamon; 1 tsp ginger; 2 tsp turmeric; 1 kg (2+1/4 lb) lamb shoulder, cut into 1+1/2 inch pieces; 1 tbsp lard, or other solid fat; 2 medium onions, finely sliced; 2 garlic cloves, crushed; 2 cups bone broth; 1 orange, peeled (with a vegetable peeler) and juiced; 1/2 cup (12) prunes; 1 tsp salt; 1 large cauliflower; 2 tbsp lard, or other solid fat; 2 tbsp shortening, or other solid fat; 1 – 1+1/2 tsp salt; 1/2 bunch cilantro (coriander leaf), finely chopped