Braised Lamb with Butternut Squash and Dried Fruit

4 Reviews
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8 servings (serving size: 1 1/4 cups stew)
By Joy E. Zacharia, R.D.
December 2006
RECIPE BY Cooking Light

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.

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
  • 1/4 teaspoon ground red pepper
  • 1/8 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
  • 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

Nutritional Information

  • Calories 378
  • Caloriesfromfat 27%
  • Fat 11.3g
  • Satfat 4.6g
  • Monofat 4.6g
  • Polyfat 0.6g
  • Protein 31g
  • Carbohydrate 39g
  • Fiber 6g
  • Cholesterol 104mg
  • Iron 4mg
  • Sodium 706mg
  • Calcium 103mg

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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Ratings & Reviews

ahatfield's Review

ahatfield
January 26, 2015
Great stew. I served with couscous and used only dried apricots because I didn't want to buy three types of dried fruit that I wouldn't normally pick up.

skklein's Review

skklein
January 30, 2014
Pretty good. This was a little sweet for me and I like sweet with lamb but with all the different dried fruit it was a bit sweet. We liked it though and I will make it again.

Cuisinia's Review

BetsyQatar
April 01, 2012
This was "knock your socks off" fabulous! Highly recommended. The flavors were luscious - sweet, savory and comforting with the perfect amount of spice to kick it up in the background, but not over power the dish. I served it with the recommended pilaf recipe, which was also very good, and a welcome deviation from usual couscous. My only change was that I used whole wheat spaghetti in place of white vermicelli. I also used a good quality lamb from the natural market butcher. The textures of the perfectly tender lamb, butternut squash and the basmati with pasta were excellent. I'm so glad we have leftovers because I'm craving more. :)

BetsyQatar's Review

Cuisinia
February 03, 2010
Have served this twice for company - first to foodie friends, next for a family of six. Hands down hit for everyone!