Make-Ahead Moroccan Lamb Stew

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.

Tips

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.