This Moroccan-style stew with ground lamb was inspired by the wonderful spices and flavors used in Moroccan cuisine. We like to double the recipe and freeze one portion for later. We typically serve the stew with warm bread and a salad.
Ingredients
- ground cinnamon: 1 tsp
- ground cumin: 1 tsp
- kosher salt: 1 tsp
- ground ginger: 0.5 tsp
- ground cloves: 0.25 tsp
- ground nutmeg: 0.25 tsp
- ground turmeric: 0.25 tsp
- curry powder: 0.125 tsp
- ground lamb: 1 pound
- butter: 1 Tbsp
- sweet onion: 1 piece (chopped)
- beef consomme: 2 cans (14.5 ounce cans)
- garbanzo beans: 1 can (15 ounce can, drained and rinsed)
- organic beef broth: 1 can (14.5 ounce can)
- organic chicken broth: 1 can (14.5 ounce can)
- tomatoes, undrained: 1 can (14.5 ounce can, diced)
- medium sweet potatoes: 2 piece (diced)
- carrots: 3 piece (chopped)
- lentils, rinsed: 1 cup (dried)
- dried apricots: 0.5 cup (chopped)
- honey: 1 Tbsp
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
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Add lamb to spice mixture and mix until well combined.
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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.
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Add consommé, garbanzo beans, beef broth, chicken broth, diced tomatoes, sweet potatoes, carrots, lentils, apricots, and honey; bring to a boil.
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Reduce the heat to low and simmer until vegetables and lentils are tender, about 30 minutes. Season with pepper.
