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Slow-Cooked Moroccan Lamb Stew for Make-Ahead Meals

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PREP TIME
30 min
COOKING TIME
50 min
TOTAL TIME
80 min
SERVINGS
6 servings
Dinner Moroccan
Slow-Cooked Moroccan Lamb Stew for Make-Ahead Meals
Ingredients
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 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 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
  • 1/2 cup chopped dried apricots
  • 1 tablespoon honey
  • ground black pepper, to taste
Instructions
1
Combine the warm spices of cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a spacious container.
2
Add the tender lamb to the spice blend and thoroughly mix until everything is well incorporated.
3
Melt the golden butter in a large cooking vessel over medium heat. Add the translucent onion and sauté until it becomes soft and lightly starts to turn golden brown, 5 to 10 minutes. Add the spiced lamb; cook and stir until it's nicely browned and crumbly, 6 to 8 minutes.
4
Add the rich consommé, garbanzo beans, beef broth, chicken broth, diced tomatoes, sweet potatoes, carrots, lentils, apricots, and honey; bring the mixture to a rolling boil.
5
Gradually reduce the heat to low and let it simmer until all the vegetables and lentils are tender, about 30 minutes. Season with a pinch of pepper