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Middle Eastern Lamb Stew

Updated: Jan 8, 2022

Warm, shawarma seasoning makes this a favorite comfort food


2 tablespoons of olive oil

2 tablespoons of butter

2 lamb stew meat (shoulder, leg or shank) cut into 1 ½ inch cubes (or preferred stew meat)

1 onion, diced

2-3 garlic cloves, rough chopped

1 ½ tablespoons of The Spice Apothecary Shawarma Seasoning

1 teaspoon of crushed red pepper

2 tablespoons of tomato paste

¼ cup of apple cider vinegar

¼ cup of honey or brown sugar

2 cups of chicken stock (or lamb stock)

1 tablespoon of Gravy Master

1 - 15oz can chickpeas, rinsed

1/2 cup dried apricots, chopped


Toss lamb with Shawarma Seasoning.

Set Instant Pot to saute.

Heat butter and olive oil and brown lamb, remove and set aside. Saute onions and garlic with chili flakes, salt and pepper 3-4 minutes

Add lamb and mix with onions/garlic to combine and saute 2-3 minutes.

Add vinegar, tomato paste, honey, stock, chickpeas, apricots and stir until combined

Cover and set Instant Pot for 40 minutes on high. Quick-release after 10 minutes of natural pressure release.

Turn on the Saute function to thicken by adding a cornstarch slurry or crush some of the chickpeas with the back of a spoon so the starch thickens.

Serve with roasted cauliflower & quinoa, rice or couscous.

Garnish with parsley or cilantro.

To make the roasted cauliflower:

Toss 1 head of cauliflower flowerettes with 2 tablespoons of olive oil, 1 teaspoon of The Spice Apothecary Shawarma Seasoning & 1 teaspoon of kosher salt.

Roast on a sheet pan @ 375 degrees for 10 minutes, stir and cook for another 10-12 minutes until the florets can be easily pierced with a fork.

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