Moroccan Lamb Tagine (ww)

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 10 ounces leg of lamb, cut into 1-inch cubes (or boneless lean loin)
• 2 medium onions, chopped
• 2 medium celery ribs, sliced
• 4 garlic cloves, minced
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon fresh ground black pepper
• 2 cups italian tomatoes, canned (no salt added)
• 1/4 cup fresh flat leaf parsley, minced
• 1 inch cinnamon stick
• 1 bay leaf
• 2 medium carrots, cut into 1-inch chunks
• 2 cups butternut squash, cubed pared
• 1 cup parsnip, sliced

Recipe

• 1 in large pot or dutch oven, heat oil; add lamb.
• 2 cook over medium heat, stirring frequently, 8-10 minutes, until lamb is browned on all sides and cooked through.
• 3 remove lamb from pot; set aside.
• 4 in same pot, cook onions and celery over medium heat, stirring frequently, 3-5 minutes, until onions are softened.
• 5 add garlic, cumin and pepper; cook, stirring frequently, 2 minutes.
• 6 add tomatoes with juice, parsley, cinnamon, bay leaf, 1/2 cup water and lamb to onion mixture; bring liquid to a boil.
• 7 reduce heat to low; simmer, stirring occasionally, 1-1 1/2 hours, until lamb is tender.
• 8 add carrots, squash and parsnips; simmer 30 minutes, until vegetables are tender.
• 9 remove and discard cinnamon stick and bay leaf.
• 10 divide evenly among 4 plates and serve.
• 11 serving (1 1/4 cups) provides: 1/2 fat, 2 3/4 vegetables, 2 proteins, 1 bread.
• 12 per serving: 253 calories, 7 g total fat, 2 g saturated fat, 47 mg cholesterol, 285 mg sodium, 31 g total carbohydrate, 7 g dietary fiber, 19 g protein, 137 mg calcium; 4 points.