Ensopado de cordeiro ao estilo shawarma

Ingredientes

• 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

Modo de preparo

1. 1

   Heat a large heavy bottom Dutch oven or soup pot on medium to medium-low heat. Add in the olive oil, onions, carrots and a pinch of kosher salt. Stir, cover and cook (stir occasionally) until tender. About 10 minutes.

2. 2

   Then add in the ground lamb. Use a wooden spoon to break up the meat into crumbles. Cook until no longer pink. I only drain off the fat if there excess. A little fat will add flavor to the stew. I also have found different brands tend to be less fattier than others.

3. 3

   Next add in the 2 tablespoons tomato paste. Stir and cook 1 to 2 minutes or until the paste begins to caramelize on the bottom of the pot. Then add in the garlic and shawarma seasoning. Cook for 1 to 2 minutes.

4. 4

   Then add in the mushrooms, zucchinis, yellow squash, [drained] chickpeas and raisins. Stir and cook the vegetables for 4 to 5 minutes to soften.

5. 5

   Next add in the crushed tomatoes, broth and water and use your wooden spoon to scrape up any caramelized bits on the bottom of the pot. Cover and simmer for 30 minutes. Then remove the lid and simmer for 10 more minutes. Add in the spinach and stir until wilted.

6. 6

   Lastly, taste and season with 1½ to 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper to taste.

7. 7

   Serve with a dollop of whole milk Greek yogurt, a sprinkle of chopped fresh mint and cilantro and with toasted naan bread.