Yield
8 servings (serving size: 1 1/4 cups stew)

How to Make It

Step 1

Sprinkle lamb with 1/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon black pepper, red pepper, and cloves. Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add lamb; sauté 7 minutes or until browned. Remove from pan.

Step 2

Add onion to pan; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Add broth, scraping pan to loosen browned bits. Return lamb to pan. Add remaining 3/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, and remaining 3/4 teaspoon black pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Step 3

Add squash and remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until lamb and squash are tender.

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