Lamb Shawarma Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lamb shawarma stew is a warming bowl of ground lamb, vegetables, and chickpeas in a spiced tomato broth, topped with yogurt and cilantro. Comforting and aromatic, it's perfect for cold winter nights.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
- whole milk plain greek yogurt
- mint
- cilantro
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 866mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1244mg
- Calcium
- 112mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 866MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.