Recipe By Make-Ahead Mamas
Rating
Published Apr 2nd
Prep 30m Cook 50m Additional - Ready In 80m
Servings 6 servings Calories 465.1

Inspired by the wonderful spices and flavors used in Moroccan cuisine, this wonderful stew is a hearty one-dish meal. We like to double the recipe and freeze one portion for later. You can also save time, by combining all of these Moroccan spices in bulk and having the mixture on hand to use in this stew recipe, as well as others, like lamb burgers, grilled salmon, and meat rubs. We typically serve the stew with warm bread and a salad.

Recipe Ingredients

  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground turmeric
  • ⅓ 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
  • ½ cup chopped dried apricots
  • 1 cup dried lentils, rinsed
  • ground black pepper, to taste

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.

Nutrition Facts

  • Calories 465.1
  • Carbohydrate 57.3 g
  • Cholesterol 55.7 mg
  • Fat 13.9 g
  • Fiber 16.3 g
  • Protein 28.2 g
  • Saturated Fat 5.9 g
  • Sodium 1337.4 mg
  • Sugar 15.6 g

Chef's Notes

If making ahead or freezing, prepare stew through Step 3. Simmer for 5 minutes over low heat; remove from heat and cool in the pot or in freezer-safe container. Transfer to the fridge (store for up to 3 days) or freezer. The vegetables store better if not fully-cooked prior to refrigeration or freezing. When ready to eat, (if frozen) thaw in refrigerator for 24 to 48 hours, then pour stew into a pot, bring just to a boil, and simmer until heated through.

Reviews

  1. It was pretty good, but not five stars. I had all the seasoning in hand, and followed the recipe pretty closely. I added about 3 large garlic cloves, minced, subbed raisins for the apricots, and ran some fresh tomatoes through the food processor as I didn't have canned. I forgot to add the butter, and - Read more ...
  2. Last time I made it I forgot I had run out of lentils. Too late to get some so I subbed 1/2 quinoa/ 1/2 pearl barley. I have added dates and raisins from time to time as well as pork or lamb.
  3. Added fresh spinach to this recipe and it was great!
  4. This is good as far as the tlavorings go although I would add a teaspoon or two of Harrisa (can be found in most Middle Eastern stores) and prefer my lamb in chunks rather than ground. Otherwise a really nic tasty stew for a winter warmer.
  5. This is a great recipe ... definitely a bi-weekly repeater! I used red lentils. I forgot to get the dried apricots, so added half a jar of apricot jam. I also added 1/2 cup of Israeli couscous to thicken it a bit. It's delicious!
  6. Loved it! Just what I was looking for this snowy weekend.
  7. I added a big parsnip, I only had one sweet potato so I added two small russet potatoes, and I thickened the liquid by adding flour to the ground lamb and onions, just before adding the liquids.
  8. pretty good but way too sweet for me and too oily. i added more broth more salt and next time i will use a lean ground turkey. also one sweet potato was definitely plenty.
  9. This is one of the most delicious soup/stew recipes I have ever made! I've made it several times, and I always make extra to freeze a family-sized portion. Making the spice mixture in bulk is a great idea. It saves a lot of time and we love Moroccan lamb burgers using this mixture too. I - Read more ...
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