This is a great winter’s night dish – fills everyone up and cheers them up a little on a gloomy day as well.

¼ cup olive oil

1 onion, chopped

2 tablespoons minced fresh garlic

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon cinnamon

½ teaspoon kosher salt

¼ teaspoon pepper

4 pounds boneless lamb stew

3 cups chicken broth

1 teaspoon ancho chili powder or 1 dried chili, seeded and chopped

4 carrots, peeled and chopped

2 cups cubed butternut squash

1 cup chopped roasted red pepper

½ cup dried apricots

In a large Dutch oven, stir together the olive oil, onion, garlic, chili powder, cumin, cinnamon, salt and pepper. Add meat and toss to coat. Add broth, ancho chili (or powder) and the carrots. Bring to a boil. Reduce heat and simmer, partially covered for ½ hour. Add the roasted peppers and apricots and continue to simmer – at least another 1-1/2 hours. In the last ½ hour of cooking, add the squash.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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