Spiced Ground Lamb and Butternut Squash Stew Recipe
A hearty and flavorful Middle Eastern inspired Spiced Ground Lamb Stew featuring tender lamb, butternut squash, chickpeas, and kale simmered in a fragrant shawarma spice blend. Perfect for a comforting main course that can be easily prepared for meal prep and enjoyed warm with optional toppings like Greek yogurt and fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 bowls
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
Meat and Spice
- 1 lb. ground lamb
- 3 tbsp shawarma spice blend, divided (see notes)
Vegetables and Legumes
- 1 medium onion, chopped (about 1 cup)
- 5 cloves garlic, chopped
- 3 cups butternut squash, ½” dice (about 1/2 a medium squash)
- 1 can chickpeas, 15 ounces, drained and rinsed
- 4 cups kale leaves, stripped from stems and chopped (about 1 large bunch)
Liquids and Canned Goods
- 3 cups chicken broth
- 3 cups whole peeled tomatoes, canned (crushed slightly by hand)
Seasonings
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper (optional)
Toppings (optional)
- Greek yogurt
- Olive oil
- Flakey sea salt
- Fresh cilantro
Instructions
- Cook the Lamb: Heat a large pot or Dutch oven over medium heat. Add the ground lamb and cook, breaking it apart with a spoon, until browned and cooked through, about 5–7 minutes. Season with 2 teaspoons of the shawarma spice blend and a generous pinch of sea salt. Remove the lamb with a slotted spoon and set aside.
- Reserve the Fat: Pour off all but 1 tablespoon of the cooking fat from the pot, leaving it to sauté the vegetables.
- Sauté Veggies – Build Flavor: Add the chopped onion to the pot and cook, stirring occasionally, until tender and slightly golden, about 5 minutes. Stir in the chopped garlic and cook for 30 seconds until fragrant. Add the diced butternut squash and cook for 3 minutes, stirring occasionally. Add the remaining shawarma spice blend and stir thoroughly to coat the vegetables evenly.
- Combine Remaining Ingredients: Add the chickpeas, chicken broth, and canned whole peeled tomatoes (crush them slightly by hand as you add). Stir in sea salt, black pepper, and cayenne if using. Return the cooked lamb to the pot and mix well to combine all elements.
- Simmer: Bring the stew to a boil, then reduce the heat to low and let it simmer uncovered for 25 minutes, stirring occasionally to avoid sticking and to let flavors meld.
- Add the Kale: Stir in the chopped kale and cook for 2–3 minutes until wilted and tender. Taste and adjust seasoning by adding more salt or cayenne if desired.
- Serve: Serve the stew warm, garnished with a dollop of Greek yogurt, a drizzle of olive oil, a sprinkle of flakey sea salt, and fresh torn cilantro leaves. Enjoy with warm pita bread if desired.
Notes
- Shawarma Spice Blend: 1 tbsp ground cumin, 1 tbsp sweet paprika, 1 tbsp garlic powder, 1 tbsp sumac, 1/2 tbsp ground ginger, 3/4 tsp ground nutmeg, 3/4 tsp ground cinnamon, 3/4 tsp ground clove. Alternatively, purchase ready-made shawarma blend or use 1 tbsp each cumin, paprika, garlic powder, and 1/2 tsp cinnamon for a simpler version.
- Storage Tips: Store in an airtight container in the fridge for up to 5 days. Reheat on stovetop or microwave until warm. This stew freezes well for up to 3 months.
- Meal Prep: This recipe is excellent for meal prep and provides nourishing lunches or dinners.
