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| Make-Ahead Moroccan Lamb Stew |
"Inspired by using the high-quality spices and flavors used in Moroccan cuisine, this remarkable stew is a hearty one-dish meal. We like to double the recipe and freeze one portion for later. You also can save time, by means of combining all of these Moroccan spices in bulk and having the combination on hand to apply on this stew recipe, in addition to others, like lamb burgers, grilled salmon, and meat rubs. We usually serve the stew with heat bread and a salad."
Ingredients :
- 1 teaspoon floor cinnamon
- 1 teaspoon floor cumin
- half teaspoon ground ginger
- 1/four teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon floor turmeric
- 1/8 teaspoon curry powder
- 1 teaspoon kosher salt
- 1 pound floor lamb
- 1 tablespoon butter
- 1 candy onion, chopped
- 1 (14.5 ounce) can natural beef broth
- 1 (14.5 ounce) can natural bird broth
- 2 (14.Five ounce) cans beef consomme
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 tablespoon honey
- 3 huge carrots, chopped
- 2 candy potatoes, peeled and diced
- 1 (15 ounce) can garbanzo beans, tired and rinsed
- 1/2 cup chopped dried apricots
- 1 cup dried lentils, rinsed
- floor black pepper, to flavor
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 1H20M |
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- Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix inside the ground lamb. For maximum flavorful outcomes, allow aggregate to relaxation, refrigerated, overnight.
- Melt butter in a massive pot over medium heat. Cook the onion in the butter until gentle and simply beginning to brown, five to ten minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, approximately 5 minutes.
- Pour the red meat broth, chook broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, candy potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; lessen warmth to low.
- Simmer stew for 30 minutes or until the vegetables and lentils are cooked and soft. Season with black pepper to flavor.
Notes :
- If making ahead or freezing, prepare stew via Step three. Simmer for five minutes over low heat; take away from heat and cool in the pot or in freezer-secure box. Transfer to the refrigerator (save for up to 3 days) or freezer. The veggies shop higher if now not completely-cooked prior to refrigeration or freezing. When ready to consume, (if frozen) thaw in refrigerator for 24 to 48 hours, then pour stew right into a pot, bring simply to a boil, and simmer until heated via.
- Reynolds® Aluminum foil can be used to hold food moist, cook it lightly, and make smooth-up easier.
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