Make-Ahead Moroccan Lamb Stew

Make-Ahead Moroccan Lamb Stew

8 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 20 m
Make-Ahead Mamas
Recipe by  Make-Ahead Mamas

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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.

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Reviews (8)

Rate This Recipe
BusySpoons
31

BusySpoons

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 have also found this recipe to be very forgiving. I've omitted items, added stuff like kale and zucchini, tweaked the spices when I was out of one, and substituted dried cranberries, figs and raisins for the apricots in a pinch. I’ve also used less broth to make it more hearty, and served it over rice and couscous. Enjoy!

Balfour_Girl
10

Balfour_Girl

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.

Kathleen Schilling
6

Kathleen Schilling

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!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 465 cal
  • 23%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 57.3 g
  • 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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