Prep Time::30 mins
Cook Time::50 mins
Total Time:: 1 hr 20 mins
Servings::6
Ingredients
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
1 pound ground lamb
1 tablespoon butter
1 sweet onion, chopped
2 (14.5 ounce) cans beef consomme
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (14.5 ounce) can organic beef broth
1 (14.5 ounce) can organic chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
2 medium sweet potatoes, peeled and diced
3 large carrots, chopped
1 cup dried lentils, rinsed
½ cup chopped dried apricots
1 tablespoon honey
ground black pepper, to taste
Directions
Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
Add lamb to spice mixture and mix until well combined.
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.
Add consommé, garbanzo beans, beef broth, chicken broth, diced tomatoes, sweet potatoes, carrots, lentils, apricots, and honey; bring to a boil.
Reduce the heat to low and simmer until vegetables and lentils are tender, about 30 minutes. Season with pepper.
Cook’s Note
The spice mixture in Step 1 can be used to season burgers or as a dry rub on meat or fish. Make it ahead in bulk so you'll always have some on hand.
For the most flavorful results, cover and refrigerate the spiced lamb for 8 hours before proceeding with Step 3.
To make this ahead or freeze it, prepare the stew through Step 4, then reduce the heat to low and simmer for 5 minutes. Remove from the heat and let cool in the pot. Transfer stew to a freezer-safe container and refrigerate for up to 3 days, or freeze. When ready to eat, transfer refrigerated (or thawed) stew to a pot. Bring to a boil over medium heat, then reduce the heat and simmer until heated through.
Thaw frozen stew in the refrigerator for 24 to 48 hours.