Make-Ahead Moroccan Lamb Stew

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.

INGRIDIENT

1 teaspoon ground cinnamon

1 teaspoon ground cumin

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground turmeric

⅛ 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

DIRECTION

Step: 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.

Step: 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.

Step: 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.

Step: 4

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

NUTRITION FACT

Per Serving: 465 calories; protein 28.2g; carbohydrates 57.3g; fat 13.9g; cholesterol 55.7mg; sodium 1337.4mg.

The word “stew” can process to both a food and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, but it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being processing menu all of it , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.

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