Spiced Ground Lamb Stew with Butternut Squash

a close up shot of ground lamb stew with butternut squash, kale, and chickpeas

5 from 1 vote

Spiced Ground Lamb Stew with Butternut Squash

Curl up with a bowl of ground lamb and butternut squash stew, a hearty one-pot dish packed with warming shawarma spices, protein-rich lamb, and an abundance of nourishing veggies

Prep Time10

Cook Time40

Course: Main Course

Cuisine: Middle Eastern

Servings: bowls

Calories: 217kcal

Author: Abra Pappa, MS, CNS, LDN

Ingredients

1 lb. ground lamb
3 tbsp shawarma spice blend divided *see notes*
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 ounce can - drained and rinsed
3 cups chicken broth
3 cups whole peeled tomatoes canned
4 cups kale leaves stripped from stems and chopped, about 1 large bunch
1 tsp sea salt
1/2 tsp ground black peppe
1/4 tsp cayenne 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 cook, breaking it apart with a spoon, until the lamb is browned and cooked through, about 5–7 minutes. Season the lamb with 2 tsp shawarma spice and a generous pinch of sea salt. Remove the lamb from the pot with a slotted spoon and set aside.
Reserve the Fat:
Once the lamb has been removed, pour off all but 1 tablespoon of the cooking fat in the pot.
Saute 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 butternut squash to the pot and cook for 3 minutes, stirring occasionally. Add the remaining shawarma spice blend and stir to coat all veggies in spice mixture.
Combine Remaining Ingredients:
Add the chickpeas, chicken broth, whole peeled tomatoes (crushing them slightly with your hands as you add them), salt, black pepper, and cayenne (if using). Add lamb back to the pot. Stir well to combine.
Simmer:
Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 25 minutes, stirring occasionally.
Add the Kale:
Stir in the chopped kale and cook for 2–3 minutes, or until the kale is wilted and tender. Taste for seasoning, add more salt or cayenne if needed.
Serve:
Serve warm, garnished with a dollop of greek yogurt, a drizzle of good olive oil, a sprinkle of flakey sea salt, and torn fresh cilantro leaves, and a warm piece of fresh pita.

Notes

Homemade 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 you can purchase Shawarama spice blend or simply use 1 tbsp each cumin, paprika, garlic powder, and 1/2 tsp cinnamon for a simplified version.

Storage Tips:

This recipe is EXCELLENT for meal prep I couldn't be happier with a big bowl of lamb stew for lunch.

STORAGE - Store in an airtight container in the fridge for up to 5 days

REHEATING - Reheat on stovetop or microwave until warm

FREEZING - This freezes quite well in an airtight container for up to 3 months.

Nutrition