comfort

Slow-Simmered Lamb Shawarma Plates

Name: Slow-Simmered Lamb Shawarma Plates
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lb lamb shoulder or leg, cubed; 3 tbsp olive oil; 1.5 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp ground cinnamon; 1 tsp garlic powder; 0.5 tsp ground ginger; 1 tsp salt; 0.5 tsp black pepper; 1 cup beef broth; 2 unit onions, chopped

Craving that bold, spiced shawarma flavor without the pita prep?

Total: 60 min
Prep: 15 min
Cook: 45 min
Serves: 4
Difficulty: easy
Calories: 125
Cost: $/serving

When you're exhausted but craving something deeply flavorful, this lamb shawarma is your secret weapon. We skip the complicated wrapping and roasting process in favor of a rich, slow-simmered braise that yields incredibly tender meat in one pot. The warm spices—cumin, coriander, and cinnamon—infuse the lamb so thoroughly that it melts in your mouth with every bite. It’s designed for those nights when you want a 'heavy' comfort meal but don't have the energy for complex techniques. Serve it over rice or with some toasted pita to soak up the juices. The best part? The house will smell like a spice market, and you only have one pan to clean.

Ingredients

1.5 lb lamb shoulder or leg, cubed
3 tbsp olive oil
1.5 tsp ground cumin
1 tsp ground coriander
0.5 tsp ground cinnamon
1 tsp garlic powder
0.5 tsp ground ginger
1 tsp salt
0.5 tsp black pepper
1 cup beef broth
2 unit onions, chopped

Method

1 Pat the lamb dry and toss with olive oil, cumin, coriander, cinnamon, garlic powder, ginger, salt, and pepper.
2 In a large heavy-bottomed pot or Dutch oven, sear the lamb over medium-high heat until browned on all sides. Do this in batches if needed to avoid crowding the pan.
3 Add the chopped onions and sauté for 5 minutes until they begin to soften and pick up the brown bits from the bottom of the pot.
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4 Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to release all that flavor.
5 Reduce heat to low, cover, and simmer for 40-45 minutes until the lamb is tender and easily pulls apart with a fork.
6 Remove the lid and simmer uncovered for the final 5 minutes if you prefer a slightly thicker sauce.

Variations

Quick Version — Use pre-cut lamb cubes and a pressure cooker for 15 minutes to cut out the simmering time.
Vegetarian Swap — Replace the lamb with extra-firm tofu cubes or chickpeas; reduce the cooking time by half.

Notes

If you want extra texture, toss in a handful of chopped parsley at the very end. The beef broth can be replaced with water if needed, but the broth adds more depth.