Braised Lamb With Butternut Squash And Dried Fruit Recipe

Name: Braised Lamb With Butternut Squash And Dried Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 7 minutes or until browned. Remove from pan.
2
Add onion to pan; saute 5 minutes or until tender. Add garlic; saute 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.
3
Add squash and remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until lamb and squash are tender.

2923

kcal

Calories

242

Fat

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Braised Lamb With Butternut Squash And Dried Fruit falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Lamb With Butternut Squash And Dried Fruit

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