Moroccan Lamb Tagine (Ww) - cooking recipe

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

Preparation

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.