Lamb Shawarma Stew

Forget going out to eat or ordering takeout every time you crave middl eastern food. Try making Lamb Shawarma Stew at home. For $3.34 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 596 calories, 28g of protein, and 25g of fat each. This recipe from Simply Scratch requires carrots, olive oil, mushrooms, and naan bread. It works best as a main course, and is done in about 1 hour and 20 minutes. It can be enjoyed any time, but it is especially good for Winter. 10 people found this recipe to be tasty and satisfying. With a spoonacular score of 92%, this dish is excellent. Similar recipes are Lamb Shawarma, Shawarma (Lamb Pitas), and Shawarma Lamb with Couscous Salad.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Heat a large heavy bottom Dutch oven or soup pot on medium to medium-low heat.

2. Add in the olive oil, onions, carrots and a pinch of kosher salt. Stir, cover and cook (stir occasionally) until tender. About 10 minutes.

3. 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.

4. 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.

5. Then add in the mushrooms, zucchinis, yellow squash, [drained] chickpeas and raisins. Stir and cook the vegetables for 4 to 5 minutes to soften.

6. 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.

7. Add in the spinach and stir until wilted.

8. Lastly, taste and season with 1-1/2 to 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper to taste.

9. Serve with a dollop of whole milk Greek yogurt, a sprinkle of chopped fresh mint and cilantro and with toasted naan bread.

Nutrition Information:

covered percent of daily need