Imagine a world at peace without the barriers of borders or the division of religion and nationality. Consider the possibility that the focus of humanity should be living a life unattached to material possessions. Imagine believing in the concept of positive prayer where praying for a world at peace, with no denominations of religion – not without religion but without this my God-is-bigger-than-your-God thing – and where prayers can come true. A world where love and togetherness become our reality – our light at the end of a dark tunnel. Just imagine what a wonderful world that would be.
Spicy Lamb & Chickpea Shawarma Stew with Homemade Tzatziki Sauce
INGREDIENTS
For the Stew:
- 2tablespoons olive oil
- 1medium onion chopped
- 3cloves garlic pressed or minced
- 1pound ground lamb or beef
- 2teaspoons garam masala
- 1teaspoon cumin
- 1teaspoon paprika
- 1 teaspoon cardamon powder (can omit if you don’t have it)
- ¼ teaspoon cinnamon powder
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon kosher salt
- ½ teaspoon fresh black pepper
- 2 tablespoons tomato paste
- 1 ½ cups carrots, peeled and chopped
- 3 (15-ounce) cans of chickpeas, drained and rinsed
- 1 (28-ounce) can of crushed tomatoes
- 3 cups of chicken broth (plus one cup more for a less thick stew)
- 4cups baby kale stems removed and roughly chopped
For the Tzatziki Sauce:
- 2 cups grated cucumber (from about 1 medium 10-ounce unpeeled cucumber)
- 1 ½cups plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh mint and/or dill
- 1 tablespoon lemon juice
- 1 medium clove garlic, pressed or minced
- ½teaspoon fine sea salt
Garnishes: Tzatziki sauce, pine nuts, fresh dill, and pita bread
INSTRUCTIONS
For the Stew:
- Heat oil in a large pot over high heat. Add onion and cook for 4 minutes until starting to turn translucent. Add garlic and cook for 1 minute more.
- Add lamb and cook, breaking it up as you go. When it has mostly turned from pink to light brown, add spices.
- Cook for 1 minute, then add tomato paste and cook for another 1 minute until well combined.
- Add carrots, chickpeas, crushed tomatoes, and broth. Stir and bring to a simmer.
- Cover with lid, and lower heat until simmering. Cook for 15 minutes until carrots are tender.
- Stir in kale, turn off the heat, and cover. Once wilted, adjust salt, pepper, and cayenne to taste, and chicken stock if you want more liquid.
- Ladle into bowls, and add a dollop of tzatziki, pine nuts, and fresh dill. Serve with pita bread.
For the Tzatziki Sauce:
- Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl and repeat with the remaining cucumber.
- Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary.
- Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, and chilled, for about 4 days.
