Make-Ahead Moroccan Lamb Stew

Ingredients

• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 0.5 teaspoons ground ginger
• 0.25 teaspoons ground cloves
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground turmeric
• 0.13 teaspoons curry powder
• 1 pound ground lamb
• 1 tablespoon butter
• 1 sweet onion , chopped
• 2 cans beef consomme , 14.5 ounce
• 1 can garbanzo beans , 15 ounce
• 1 can organic beef broth , 14.5 ounce
• 1 can organic chicken broth , 14.5 ounce
• 1 can diced tomatoes , 14.5 ounce
• 2 medium sweet potatoes , peeled and diced
• 3 large carrots , chopped
• 1 cup dried lentils , rinsed
• 0.5 cups chopped dried apricots
• 1 tablespoon honey
• ground black pepper , to taste

Instructions

1. 1

   Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.

2. 2

   Add lamb to spice mixture and mix until well combined.

3. 3

   Melt butter in a large pot over medium heat. Add onion and sauté until soft and just beginning to brown, 5 to 10 minutes. Add spiced lamb; cook and stir until browned and crumbly, 6 to 8 minutes.

4. 4

   Add consommé, garbanzo beans, beef broth, chicken broth, diced tomatoes, sweet potatoes, carrots, lentils, apricots, and honey; bring to a boil.

5. 5

   Reduce the heat to low and simmer until vegetables and lentils are tender, about 30 minutes. Season with pepper.