Moroccan Lamb Tagine Ww Recipes

MOROCCAN LAMB TAGINE (WW)

Steps:

• 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.

MOROCCAN TAGINE

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
• Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.

MOROCCAN LAMB TAGINE

Steps:

• Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
• Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.