Braised Lamb with Butternut Squash and Dried Fruit

Ingredients

• 1 teaspoon pepper black divided freshly ground
• 4 cups butternut squash cubed peeled (1-inch)
• 14.5 ounce canned tomatoes diced undrained canned
• 0.5 cup apples dried coarsely chopped
• 0.5 cup apricots dried coarsely chopped
• 0.5 cup plums dried
• 4 cups less-sodium chicken broth fat-free
• 4  garlic cloves minced
• 1 teaspoon ground cinnamon divided
• 0.1 teaspoon ground cloves 
• 0.3 teaspoon ground pepper red
• 1 teaspoon kosher salt divided
• 2 pounds lamb leg boneless trimmed cut into 1-inch pieces
• 1 teaspoon olive oil 
• 2 cups onion chopped ( 1 large)
• 2 teaspoons orange rind grated

Equipment

• frying pan
• dutch oven

Directions

1. Sprinkle lamb with 1/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon black pepper, red pepper, and cloves.
2. Heat oil in a Dutch oven coated with cooking spray over medium-high heat.
3. Add lamb; saut 7 minutes or until browned.
4. Remove from pan.
5. Add onion to pan; saut 5 minutes or until tender.
6. Add garlic; saut 1 minute.
7. Add broth, scraping pan to loosen browned bits. Return lamb to pan.
8. 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.
9. Add squash and remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until lamb and squash are tender.