Ingredients
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1 teaspoon ground cinnamon
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1 teaspoon ground cumin
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1 teaspoon kosher salt
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½ teaspoon ground ginger
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¼ teaspoon ground cloves
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¼ teaspoon ground nutmeg
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¼ teaspoon ground turmeric
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⅛ teaspoon curry powder
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1 pound ground lamb
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1 tablespoon butter
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1 sweet onion, chopped
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2 (14.5 ounce) cans beef consomme
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1 (15 ounce) can garbanzo beans, drained and rinsed
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1 (14.5 ounce) can organic beef broth
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1 (14.5 ounce) can organic chicken broth
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1 (14.5 ounce) can diced tomatoes, undrained
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2 medium sweet potatoes, peeled and diced
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3 large carrots, chopped
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1 cup dried lentils, rinsed
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½ cup chopped dried apricots
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1 tablespoon honey
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ground black pepper, to taste
Directions
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Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
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Add lamb to spice mixture and mix until well combined.
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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.
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Add consommé, garbanzo beans, beef broth, chicken broth, diced tomatoes, sweet potatoes, carrots, lentils, apricots, and honey; bring to a boil.
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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.
Nutrition Facts (per serving)
| 465 | Calories |
| 14g | Fat |
| 57g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 465 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 6g | 30% |
| Cholesterol 56mg | 19% |
| Sodium 1337mg | 58% |
| Total Carbohydrate 57g | 21% |
| Dietary Fiber 16g | 58% |
| Total Sugars 16g | |
| Protein 28g | 56% |
| Vitamin C 14mg | 15% |
| Calcium 126mg | 10% |
| Iron 7mg | 39% |
| Potassium 1201mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
