Name: Braised Lamb with Butternut Squash and Dried Fruit
Yield: 8 servings (serving size: 1 1/4 cups stew)
Ingredients: 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; ¼ teaspoon ground red pepper; ⅛ teaspoon ground cloves; 1 teaspoon olive oil; Cooking spray; 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; ½ cup dried plums; ½ cup dried apples, coarsely chopped; ½ cup dried apricots, coarsely chopped; 2 teaspoons grated orange rind; 1 (14.5-ounce) can diced tomatoes, undrained

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