Moroccan Lamb Tagine (Ww) Recipe

Name: Moroccan Lamb Tagine (Ww)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

1328

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Moroccan Lamb Tagine (Ww) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Lamb Tagine (Ww)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions