Lamb Shawarma Stew

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!

Course lamb

Cuisine Middle Eastern

Keyword carrots, chickpeas, fire roasted tomatoes, garbanzo beans, lamb, mushrooms, raisins, shawarma, summer squash, zucchini

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 259

Author Laurie McNamara

Equipment

Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

Ingredients

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
15 ounces chickpeas drained and rinsed
1/2 cup raisins
28 ounces crushed fire-roasted tomatoes or regular crushed tomatoes
4 cups vegetable broth (or 1 quart)
1 cup water as needed
2 handfuls baby spinach
1/2 teaspoon freshly ground black pepper

TO SERVE:

whole milk plain greek yogurt
mint
cilantro

US Customary - Metric

Instructions

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 1½ 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.

Nutrition