Moroccan Lamb Tagine (Ww)

Name: Moroccan Lamb Tagine (Ww)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 serving(s)
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

Submitted by lazyme

"From Weight Watchers Slim Ways Hearty Meals. Posted for ZWT6."

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Ready In:: 2hrs 20mins
Ingredients:: 14
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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RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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