Shawarma-Spiced Lamb Stew

In search of a hearty and flavorful dish perfect for a cozy evening at home? Look no further than this Shawarma-Spiced Lamb Stew. Inspired by the vibrant flavors of the Middle East and North Africa, this stew combines tender lamb with a rich and aromatic sauce packed with the warm and complex flavors of my Shawarma Mia! spice blend.

Not a lamb lover? Try it with beef (chuck or stew meat works best) or chicken thighs.

Let's get cooking, shall we?

Shawarma-Spiced Lamb Stew

Shawarma-Spiced Lamb Stew

Makes 6 servings

Ingredients:

• 2 pounds lamb shoulder or stew meat

• 2 tablespoons unsalted butter

• 1 medium yellow onion, minced

• 1 large carrot, peeled and sliced

• 4 cloves garlic, minced

• 1 tablespoon Shawarma Mia!

• 1 teaspoon salt

• 1/4 cup apricot or peach preserves

• 1/4 cup red wine vinegar

• 1 (15-ounce) can garbanzo beans, drained and rinsed

• 2 cups chicken stock

• 1/4 cup golden raisins

• 1/4 cup chopped fresh parsley

• 2 tablespoons lemon juice

• Cooked couscous or warm flatbread, for serving

Directions:

Trim fat from lamb and cut into 1 1/2-inch cubes.

Heat a Dutch oven over medium-low heat, and melt butter. Add cubed lamb, onion, carrot, garlic, Shawarma Mia!, salt, preserves, and vinegar and cook, stirring often, until the liquid has reduced by half, about 5 to 7 minutes.

Add the garbanzo beans and chicken stock. Bring to a boil, then lower heat, cover, and simmer gently until the lamb is tender, about 90 minutes. Remove the lid, add the raisins, and cook, stirring occasionally, about 10 minutes more, until the raisins are plump. Stir in the parsley and lemon juice and serve along with some couscous or flatbread for sopping up all the deliciousness.