Ground Lamb swimming in a spicy Shawarma-inspired tomato broth with chickpeas, carrots and kale will warm you up on a chilly winter day. Garnished with tangy whole milk greek yogurt and fresh cilantro to make it a meal worth sharing!
In a dutch oven or similar heavy bottom large pot, sauté onion and garlic in ghee until soft.
Add lamb and cook until no longer pink.
Add spices and tomato paste, cook 1-2 minutes.
Add tomatoes (including juice), broth, carrots and chickpeas. Bring to a simmer. Cover and cook 5-10 minutes or until the carrots are cooked as desired.
Add chopped kale, turn off heat and cover. Let the residual heat wilt the kale before serving.
Garnish each bowl with a generous dollop of greek yogurt and fresh cilantro. Enjoy!