Spiced Ground Lamb Stew with Butternut Squash

🧂 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
• Greek yogurt
• olive oil
• flakey sea salt
• fresh cilantro

Instructions

• 1 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.
• 2 Reserve the Fat:
  
  Once the lamb has been removed, pour off all but 1 tablespoon of the cooking fat
  in the pot.
• 3 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.
• 4 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.
• 5 Simmer:
  
  Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered,
  for 25 minutes, stirring occasionally.
• 6 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.
• 7 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.

Nutrition Info