Ingredients for - Make-Ahead Moroccan Lamb Stew

1. Ground cinnamon 1 teaspoon
2. Ground cumin 1 teaspoon
3. Kosher salt 1 teaspoon
4. Ground ginger ½ teaspoon
5. Ground cloves ¼ teaspoon
6. Ground nutmeg ¼ teaspoon
7. Ground turmeric ¼ teaspoon
8. Curry powder ⅛ teaspoon
9. Ground lamb 1 pound
10. Butter 1 tablespoon
11. Sweet onion, chopped 1
12. Beef consomme 2 (14.5 ounce) cans
13. Garbanzo beans, drained and rinsed 1 (15 ounce) can
14. Organic beef broth 1 (14.5 ounce) can
15. Organic chicken broth 1 (14.5 ounce) can
16. Diced tomatoes, undrained 1 (14.5 ounce) can
17. Sweet potatoes, peeled and diced 2 medium
18. Carrots, chopped 3 large
19. Dried lentils, rinsed 1 cup
20. Chopped dried apricots ½ cup
21. Honey 1 tablespoon
22. Ground black pepper, to taste 1 tablespoon

How to cook deliciously - Make-Ahead Moroccan Lamb Stew

1 . Stage

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

2 . Stage

Add lamb to spice mixture and mix until well combined.

3 . Stage

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 . Stage

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

5 . Stage

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