Filled with dried fruit and squash, this lamb stew boasts the flavors of Morocco and Algeria. It is especially good with the Basmati Pilaf with Vermicelli and Onions or couscous.
2 pounds boneless lamb leg, trimmed and cut into 1-inch pieces
1 teaspoon kosher salt, divided
1 teaspoon ground cinnamon, divided
1 teaspoon freshly ground black pepper, divided
1/4 teaspoon ground red pepper
1/8 teaspoon ground cloves
1 teaspoon olive oil
2 cups chopped onion (about 1 large)
4 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
4 cups (1-inch) cubed peeled butternut squash
1/2 cup dried plums
1/2 cup dried apples, coarsely chopped
1/2 cup dried apricots, coarsely chopped
2 teaspoons grated orange rind
1 (14.5-ounce) can diced tomatoes, undrained
How to Make It
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.
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.
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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