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:

2 tablespoons shawarma spice

a couple generous handfuls of baby spinach

1/2 teaspoon freshly ground black pepper

1 (28 ounce) can crushed fire-roasted tomatoes or regular crushed tomatoes

2 to 3 medium carrots, halved lengthwise and sliced

chopped fresh cilantro

chopped fresh mint

1 (15 ounce) can chickpeas [garbanzo beans], drained and rinsed

4 cloves peeled fresh garlic, minced

1 pound ground lamb

kosher salt

8 ounces sliced mushrooms

toasted naan bread

1 tablespoon olive oil

1/2 cup raisins

whole milk plain Greek yogurt

2 small summer squash, halved lengthwise and sliced

2 tablespoons tomato paste

1 quart (4 cups) vegetable broth

1 cup water (as needed)

2 cups diced yellow onion

2 small zucchinis, halved lengthwise and sliced

Equipment:

dutch oven

wooden spoon

pot

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:

Quickview
713k Calories
47g Protein
26g Total Fat
76g Carbs
65% Health Score
Limit These
Calories
713k
36%

Fat
26g
40%

  Saturated Fat
9g
57%

Carbohydrates
76g
25%

  Sugar
24g
27%

Cholesterol
67mg
23%

Sodium
1406mg
61%

Get Enough Of These
Protein
47g
96%

Vitamin A
5305IU
106%

Manganese
1mg
78%

Vitamin K
80µg
77%

Vitamin B2
1mg
68%

Phosphorus
659mg
66%

Selenium
41µg
60%

Folate
231µg
58%

Vitamin B12
3µg
54%

Fiber
12g
51%

Potassium
1747mg
50%

Vitamin B3
9mg
47%

Vitamin C
38mg
47%

Vitamin B6
0.9mg
45%

Copper
0.89mg
45%

Calcium
400mg
40%

Iron
7mg
39%

Zinc
5mg
39%

Magnesium
142mg
36%

Vitamin B1
0.45mg
30%

Vitamin B5
2mg
26%

Vitamin E
3mg
21%

Vitamin D
0.15µg
1%

covered percent of daily need
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