Make-Ahead Moroccan Lamb Stew


This Moroccan-style stew with ground lamb was inspired by the wonderful spices and flavors used in Moroccan cuisine. We like to double the recipe and freeze one portion for later. We typically serve the stew with warm bread and a salad.

Overhead view of two bowls of make ahead Moroccan
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins


  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cumin

  • 1 teaspoon kosher salt

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cloves

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground turmeric

  • teaspoon curry powder

  • 1 pound ground lamb

  • 1 tablespoon butter

  • 1 sweet onion, chopped

  • 2 (14.5 ounce) cans beef consomme

  • 1 (15 ounce) can garbanzo beans, drained and rinsed

  • 1 (14.5 ounce) can organic beef broth

  • 1 (14.5 ounce) can organic chicken broth

  • 1 (14.5 ounce) can diced tomatoes, undrained

  • 2 medium sweet potatoes, peeled and diced

  • 3 large carrots, chopped

  • 1 cup dried lentils, rinsed

  • ½ cup chopped dried apricots

  • 1 tablespoon honey

  • ground black pepper, to taste


  1. Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.

  2. Add lamb to spice mixture and mix until well combined.

  3. 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.

  4. Add consommé, garbanzo beans, beef broth, chicken broth, diced tomatoes, sweet potatoes, carrots, lentils, apricots, and honey; bring to a boil.

  5. Reduce the heat to low and simmer until vegetables and lentils are tender, about 30 minutes. Season with pepper.


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-Ahead or Freeze:

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.

To Thaw Frozen Stew:

Thaw 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
Vitamin C 14mg 68%
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.

You’ll Also Love