make-ahead moroccan lamb stew

Ingredients

• Servings: 6
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon curry powder
• 1 teaspoon kosher salt
• 1 pound ground lamb
• 1 tablespoon butter
• 1 sweet onion, chopped
• 1 (14.5 ounce) can organic beef broth
• 1 (14.5 ounce) can organic chicken broth
• 2 (14.5 ounce) cans beef consomme
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 tablespoon honey
• 3 large carrots, chopped
• 2 sweet potatoes, peeled and diced
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1/2 cup chopped dried apricots
• 1 cup dried lentils, rinsed
• ground black pepper, to taste

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. mix in the ground lamb. for most flavorful results, allow mixture to rest, refrigerated, overnight.
• melt butter in a large pot over medium heat. cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. mix the spiced lamb mixture to the onions. cook and stir until meat is browned, about 5 minutes.
• pour the beef broth, chicken broth, and consomme into the pot. stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. bring to boil; reduce heat to low.
• simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. season with black pepper to taste.