Moroccan Lamb Tagine

Name: Moroccan Lamb Tagine
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tsp vegetable oil; 10 oz leg of lamb; 2 medium onions; 2 medium celery ribs; 4 garlic cloves; 1.5 tsp ground cumin; 0.5 tsp fresh ground black pepper; 2 cup Italian tomatoes; 0.25 cup fresh flat leaf parsley; 1 inch cinnamon stick; 1 bay leaf; 2 medium carrots; 2 cup butternut squash; 1 cup parsnip

A tagine of lamb, celery and italian tomatoes, seasoned with cumin and cinnamon and simmered on the stove.

2 hr 20 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 120 min · 140 min total
Difficulty: medium

1
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.
10 min
2
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.
5 min
3
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.
2 min
4
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.
5
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.
6
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.