Hearty Moroccan Lamb, Lentil, and Chickpea Stew

Ingredients 0/21

Step 1

In a bowl, combine the ground lamb with cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder. Mix it all well, then cover and pop it in the fridge for at least 2 hours, or even overnight if you have the time.

Step 2

Heat the butter in a large soup pot over medium-high heat. Add the chopped onion and cook, stirring often, until it softens and becomes translucent, about 5 to 10 minutes. Turn the heat down to medium, then add the spiced lamb mixture. Cook it, breaking it up with a spoon, until the meat is nicely browned and crumbly—this should take around 5 to 7 minutes.

Step 3

Pour in the consomme, diced tomatoes, beef broth, chicken broth, and a little honey. Stir everything together, then toss in the carrots, sweet potatoes, chickpeas, lentils, apricots, cayenne, and black pepper.

Step 4

Bring the stew to a gentle boil over medium-high heat, then lower the heat to a simmer. Let it cook until the lentils are tender and the vegetables are soft, which usually takes about 15 to 20 minutes. Give it a taste and adjust the seasoning if you need to before serving.