Moroccan Lamb Tagine (Ww)
Ready In: 2 hrs 20 mins
Serves: 4
Ingredients
- 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
Directions
- In large pot or Dutch oven, heat oil; add lamb.
- Cook over medium heat, stirring frequently, 8-10 minutes, until lamb is browned on all sides and cooked through.
- Remove lamb from pot; set aside.
- In same pot, cook onions and celery over medium heat, stirring frequently, 3-5 minutes, until onions are softened.
- Add garlic, cumin and pepper; cook, stirring frequently, 2 minutes.
- Add tomatoes with juice, parsley, cinnamon, bay leaf, 1/2 cup water and lamb to onion mixture; bring liquid to a boil.
- Reduce heat to low; simmer, stirring occasionally, 1-1 1/2 hours, until lamb is tender.
- Add carrots, squash and parsnips; simmer 30 minutes, until vegetables are tender.
- Remove and discard cinnamon stick and bay leaf.
- Divide evenly among 4 plates and serve.
- SERVING (1 1/4 CUPS) PROVIDES: 1/2 Fat, 2 3/4 Vegetables, 2 Proteins, 1 Bread.
- 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.
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