Rating: 4.78 stars
37 Ratings
  • 5 star values: 31
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead Tip:

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.

Nutrition Facts

465 calories; protein 28.2g; carbohydrates 57.3g; fat 13.9g; cholesterol 55.7mg; sodium 1337.4mg. Full Nutrition
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Reviews (26)

Most helpful positive review

Rating: 5 stars
05/09/2011
This is one of the most delicious soup/stew recipes I have ever made! I've made it several times, and I always make extra to freeze a family-sized portion. Making the spice mixture in bulk is a great idea. It saves a lot of time and we love Moroccan lamb burgers using this mixture too. I have also found this recipe to be very forgiving. I've omitted items, added stuff like kale and zucchini, tweaked the spices when I was out of one, and substituted dried cranberries, figs and raisins for the apricots in a pinch. I’ve also used less broth to make it more hearty, and served it over rice and couscous. Enjoy! Read More
(44)

Most helpful critical review

Rating: 3 stars
12/12/2011
pretty good but way too sweet for me and too oily. i added more broth more salt and next time i will use a lean ground turkey. also one sweet potato was definitely plenty. Read More
(2)
37 Ratings
  • 5 star values: 31
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/09/2011
This is one of the most delicious soup/stew recipes I have ever made! I've made it several times, and I always make extra to freeze a family-sized portion. Making the spice mixture in bulk is a great idea. It saves a lot of time and we love Moroccan lamb burgers using this mixture too. I have also found this recipe to be very forgiving. I've omitted items, added stuff like kale and zucchini, tweaked the spices when I was out of one, and substituted dried cranberries, figs and raisins for the apricots in a pinch. I’ve also used less broth to make it more hearty, and served it over rice and couscous. Enjoy! Read More
(44)
Rating: 4 stars
12/12/2011
I added a big parsnip, I only had one sweet potato so I added two small russet potatoes, and I thickened the liquid by adding flour to the ground lamb and onions, just before adding the liquids. Read More
(14)
Rating: 5 stars
03/31/2013
This is a great recipe ... definitely a bi-weekly repeater! I used red lentils. I forgot to get the dried apricots, so added half a jar of apricot jam. I also added 1/2 cup of Israeli couscous to thicken it a bit. It's delicious! Read More
(9)
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Rating: 3 stars
12/11/2011
pretty good but way too sweet for me and too oily. i added more broth more salt and next time i will use a lean ground turkey. also one sweet potato was definitely plenty. Read More
(2)
Rating: 5 stars
02/16/2013
Loved it! Just what I was looking for this snowy weekend. Read More
(2)
Rating: 4 stars
12/05/2013
This is good as far as the tlavorings go although I would add a teaspoon or two of Harrisa (can be found in most Middle Eastern stores) and prefer my lamb in chunks rather than ground. Otherwise a really nic tasty stew for a winter warmer. Read More
(1)
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Rating: 5 stars
02/05/2014
Added fresh spinach to this recipe and it was great! Read More
(1)
Rating: 4 stars
09/14/2016
Last time I made it I forgot I had run out of lentils. Too late to get some so I subbed 1/2 quinoa/ 1/2 pearl barley. I have added dates and raisins from time to time as well as pork or lamb. Read More
(1)
Rating: 3 stars
05/14/2019
It was pretty good, but not five stars. I had all the seasoning in hand, and followed the recipe pretty closely. I added about 3 large garlic cloves, minced, subbed raisins for the apricots, and ran some fresh tomatoes through the food processor as I didn't have canned. I forgot to add the butter, and rather than cut up carrots I dumped in half a bag of frozen carrots, peas, and corn. I used my Instant Pot, and once the lamb, onions, garlic, and spices were sautéed and everything else was in there too, I sealed the lid and set it for 15 minutes at high pressure, as we were hungry and didn't want to wait 30 minutes for the lentils to cook. That 15 minutes was the right guess, as everything was completely cooked - but it was runnier, soupier, than we liked. We served it over Jasmine rice. I don't know what I'd do next time for more flavor and a thicker stew - more lentils? tomato paste? mash one of the sweet potatoes? Not flour or cornstarch, I don't think..... but it for sure needed more body. Read More
(1)