- 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
- 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.
Make-Ahead Moroccan Lamb Stew, recipe