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Ingredients

• 1/4 c. extra virgin olive oil
• 1 lrg onion grated
• 2 Tbsp. finely-chopped garlic
• 1 tsp chili pwdr
• 1 tsp grnd cumin
• 1/2 tsp grnd cinnamon
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 3 lb boneless lamb shoulder cut 1 1/2" pcs
• 2 1/2 c. defatted chicken broth
• 1 x dry ancho chili stemmed, seeded
• 4 x carrots peeled, halved
•     lengthwise and cut into 1" pcs
•     Zest of 1 orange in wide strips
• 2 c. cubed (1") butternut squash
• 2 x Roasted Red Bell Peppers (see recipe),
•     cut into 1" pcs
• 1/2 c. dry apricot halves
• 2 Tbsp. minced fresh cilantro leaves

Description

Combine The Oil, Onion, Garlic, Chili Pwdr, Cumin, Cinnamon, Salt And Pepper In A Large, Heavy Pot. Stir Well, Then Add In The Meat. Toss The Meat With The Spice Mix To Coat It…

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