Ingredients

• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon ground allspice
• 3 tablespoons tomato paste
• 4 cups beef broth
• 1/2 tbsp butter
• 1/2 tablespoon molasses
• 2 leaves bay leaves
• 1 cup dried lentils
• ½ cup dried dates, chopped
• ½ lemon, juiced
• 2 tablespoons vegetable oil
• 2 carrot, (7-1/2″)s carrots, chopped
• 1 celery stalk, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 ½ pounds ground sirloin, cut into 1-inch cubes
• 1 teaspoon salt, or to taste
• 1 teaspoon ground turmeric
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon ground black pepper, or to taste

Directions

• Heat oil over medium heat in a large pot. Add carrots, celery, and onion about 3 minutes. Stir in garlic and cook for 1 minute then add ground beef. Then add salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned, stirring occasionally, about 5 minutes.
• Stir in tomato paste and cook for 1 minute. Add in beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
• Mix in lentils and dried dates. Bring stew back to a simmer. Cover and continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.

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