Want something to warm you up on these frigid winter nights? Let me introduce you to this Lamb Shawarma Stew. This comforting bowl is a stick-to-your-ribs kind of meal. Cooked ground lamb, carrots, zucchini, yellow squash and mushrooms (among a few others) marry in a shawarma spice infused, fire-roasted tomato broth/sauce. Topped with greek yogurt (for some delicious tang) and fresh cilantro and mint for a pop of green and freshness. Serve with toasted naan bread to wipe your bowl clean. This recipe makes a lot! Serves 6-8+ in a little over an hour!
See?! I told you I had a recipe that put that homemade shawarma seasoning to use. In a hearty stew was the perfect place. If you love lamb, alltheveggies and shawarma…I guarantee you will love this stew!
It has been holding steady in the low twenties here in the mitten and is currently snowing and we’re expected to get 6-10 inches. And for the life of me can’t stay warm. I legit walk around in leggings, thick socks, a thermal shirt under a flannel, with a blanket scarf around my neck and sometimes I linger by the heat vent when our furnace kicks on. Our thermostat my read 72° but I’m not buying it. Probably should just Amazon Prime myself a snuggie and be done with it. Do they even make snuggies anymore?
And, if you can believe it, I get even more dramatic when I’m cold.
However while I’m wearing all the clothes, Joey Tribbiani style, I like cozy comfort foods like soups and stews. I especially love a stew (or soup) with lots of different textural and flavors going on. Feel free to use whatever vegetables you like or have on hand. Eggplant? Go for it. Abhor mushrooms but have leftover roasted cauliflower? DO IT.
To Make this Lamb Shawarma Stew You Will Need:
- ground lamb
- tomato paste
- homemade shawarma seasoning
- yellow summer squash
- fire-roasted tomato sauce
- vegetable broth
- kosher salt
- freshly ground black pepper.
Remember, you can totally customize this and use the vegetables you prefer.
In a large soup pot or dutch oven, add 1 tablespoon of olive oil. Heat over medium to medium -low and sauté the onions and carrots with a pinch of salt, about 8 to 10 minutes. Then add in the pound of ground lamb, use as wooden spoon to break it up into small crumbles.
Once the lamb is fully cooked and no longer pink, add in 2 tablespoons of tomato paste. Stir and cook for 1 to 2 minutes or until the paste begins to caramelize on the bottom of the pot.
Add in the 4 cloves of minced garlic and then 2 tablespoons of the shawarma seasoning, stir to combine and cook for 1 to 2 more minutes.
In goes the prepped zucchini, yellow squash, 8 ounces mushrooms, [1 (15 ounce) can, drained and rinsed] chickpeas and 1/2 cup of raisins. Gently toss to combine and cook for about 5 minutes to start softening them up.
Why raisins? I think raisins add a touch of sweetness while avoiding any added sugar to this tomato based stew.
Lastly, add in 1 (28 ounce) can of crushed fire-roasted tomatoes, a quart of vegetable broth and 1 cup of water. Cover, bring to a simmer and reduce heat to low and cook for 30 minutes. Uncover and continue to simmer for 10 minutes more minutes.
At the last minute, I decided to add a couple handfuls of spinach to round it all out.
This of course is optional but I feel it adds another layer of texture. When the spinach has wilted, season to taste with 1-1/2 to 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper.
Finally, ladle the lamb shawarma stew into bowls and top with whole milk greek yogurt, this adds a delicious tang to the robust stew. I also highly recommend a sprinkle of chopped fresh cilantro and mint for a pop of bright green and their herby freshness.
If you’re not avoiding carbs or gluten, serve the lamb shawarma stew with toasted naan bread which will help you wipe your bowl clean ;).
Lamb Shawarma Stew
- 1 tablespoon olive oil
- 2 cups diced yellow onion
- 2 medium carrots, halved lengthwise and sliced
- kosher salt
- 1 pound ground lamb
- 2 tablespoons tomato paste
- 4 cloves peeled fresh garlic, minced
- 2 tablespoons shawarma spice
- 8 ounces sliced mushrooms
- 2 small zucchinis, halved lengthwise and sliced
- 2 small summer squash, halved lengthwise and sliced
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/2 cup raisins
- 1 (28 ounce) can crushed fire-roasted tomatoes, or regular crushed tomatoes
- 1 quart vegetable broth
- 1 cup water, as needed
- 2 handfuls baby spinach
- 1/2 teaspoon freshly ground black pepper
- whole milk plain greek yogurt
- Heat a large heavy bottom Dutch oven or soup pot on medium to medium-low heat. Add in the olive oil, onions, carrots and a pinch of kosher salt. Stir, cover and cook (stir occasionally) until tender. About 10 minutes.
- Then add in the ground lamb. Use a wooden spoon to break up the meat into crumbles. Cook until no longer pink. I only drain off the fat if there excess. A little fat will add flavor to the stew. I also have found different brands tend to be less fattier than others.
- Next add in the 2 tablespoons tomato paste. Stir and cook 1 to 2 minutes or until the paste begins to caramelize on the bottom of the pot. Then add in the garlic and shawarma seasoning. Cook for 1 to 2 minutes.
- Then add in the mushrooms, zucchinis, yellow squash, [drained] chickpeas and raisins. Stir and cook the vegetables for 4 to 5 minutes to soften.
- Next add in the crushed tomatoes, broth and water and use your wooden spoon to scrape up any caramelized bits on the bottom of the pot. Cover and simmer for 30 minutes. Then remove the lid and simmer for 10 more minutes. Add in the spinach and stir until wilted.
- Lastly, taste and season with 1-1/2 to 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper to taste.
- Serve with a dollop of whole milk Greek yogurt, a sprinkle of chopped fresh mint and cilantro and with toasted naan bread.
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