Moroccan Lamb Tagine (Ww)

• 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

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.

vegetable oil, lamb, onions, celery, garlic, ground cumin, fresh ground black pepper, italian tomatoes, flat leaf parsley, cinnamon, bay leaf, carrots, butternut squash

Taken from www.food.com/recipe/moroccan-lamb-tagine-ww-422433 (may not work)