Make-Ahead Moroccan Lamb Stew

Make-Ahead Moroccan Lamb Stew

10
Make-Ahead Mamas 91

"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."

Ingredients

1 h 20 m servings 465 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 57.3g
  • 18%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1337 mg
  • 53%

Based on a 2,000 calorie diet

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Directions

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

Footnotes

  • Make Ahead Tip:
  • 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

10
  1. 11 Ratings

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Most helpful

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 ...

Most helpful critical

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.

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 ...

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.

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...

Loved it! Just what I was looking for this snowy weekend.

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.

Added fresh spinach to this recipe and it was great!

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...

This is my go to recipe to use left over lamb. We eat a lot of lamb and this freezes well also.

Every time I make this I'm surprised by how good it is.