“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.” - by Make-Ahead Mamas
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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.
- 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.
- Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.
Nutrition
Amount Per Serving (6 total)
- Calories
- 465 cal
- 23%
- Fat
- 13.9 g
- 21%
- Carbs
- 57.3 g
- 18%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"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 ..." See moreidea. 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!"
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