Ingredients

• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon curry powder
• 1 teaspoon kosher salt
• 1 pound ground lamb
• 1 tablespoon butter
• 1 sweet onion, chopped
• 1 (14.5 ounce) can organic beef broth
• 1 (14.5 ounce) can organic chicken broth
• 2 (14.5 ounce) cans beef consomme
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 tablespoon honey
• 3 large carrots, chopped
• 2 sweet potatoes, peeled and diced
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1/2 cup chopped dried apricots
• 1 cup dried lentils, rinsed
• ground black pepper, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.