Make-Ahead Moroccan Lamb Stew
Ingredients
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground turmeric
- ⅛ teaspoon curry powder
- 1 pound ground lamb
- 1 tablespoon butter
- 1 sweet onion, chopped
- 2 (14.5 ounce) cans beef consomme
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 (14.5 ounce) can organic beef broth
- 1 (14.5 ounce) can organic chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 medium sweet potatoes, peeled and diced
- 3 large carrots, chopped
- 1 cup dried lentils, rinsed
- ½ cup chopped dried apricots
- 1 tablespoon honey
- ground black pepper, to taste
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Instructions
- Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
- Add lamb to spice mixture and mix until well combined.
- Melt butter in a large pot over medium heat. Add onion and sauté until soft and just beginning to brown, 5 to 10 minutes. Add spiced lamb; cook and stir until browned and crumbly, 6 to 8 minutes.
- Add consommé, garbanzo beans, beef broth, chicken broth, diced tomatoes, sweet potatoes, carrots, lentils, apricots, and honey; bring to a boil.
- Reduce the heat to low and simmer until vegetables and lentils are tender, about 30 minutes. Season with pepper.
Source
Original recipe: View Original