Make-Ahead Moroccan Lamb Stew Popular Recipes

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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."

Ingredients :

• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground turmeric
• 1/8 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
• 1/2 cup chopped dried apricots
• 1 cup dried lentils, rinsed
• ground black pepper, to taste

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H20M

• 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.

Notes :

• If making ahead or freezing, prepare stew through Step 3. Simmer for 5 minutes over low heat; remove from heat and cool in the pot or in freezer-safe container. Transfer to the fridge (store for up to 3 days) or freezer. The vegetables store better if not fully-cooked prior to refrigeration or freezing. When ready to eat, (if frozen) thaw in refrigerator for 24 to 48 hours, then pour stew into a pot, bring just to a boil, and simmer until heated through.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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