Make-Ahead Moroccan Lamb Stew - cooking recipe

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

Preparation

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.