Recipe Details
Ingredients
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1teaspoonground cinnamon
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1teaspoonground cumin
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1teaspoonkosher salt
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½teaspoonground ginger
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¼teaspoonground cloves
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¼teaspoonground nutmeg
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¼teaspoonground turmeric
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⅛teaspooncurry powder
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1poundground lamb
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1tablespoonbutter
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1sweet onion, chopped
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2(14.5 ounce) cansbeef consomme
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1(15 ounce) cangarbanzo beans, drained and rinsed
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1(14.5 ounce) canorganic beef broth
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1(14.5 ounce) canorganic chicken broth
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1(14.5 ounce) candiced tomatoes, undrained
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2mediumsweet potatoes, peeled and diced
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3largecarrots, chopped
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1cupdried lentils, rinsed
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½cupchopped dried apricots
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1tablespoonhoney
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ground black pepper, to taste
Cooking Directions
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Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
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Add lamb to spice mixture and mix until well combined.
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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.
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Add consommé, garbanzo beans, beef broth, chicken broth, diced tomatoes, sweet potatoes, carrots, lentils, apricots, and honey; bring to a boil.
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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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories465 | |
% 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 |
56% |
Vitamin C 14mg |
15% |
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.
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