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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

Description

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.

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