Moroccan Lamb Tagine

MOROCCAN LAMB TAGINE

INGREDIENTS :

• 12 ounces boneless lean loin ( or lamb leg ) cut into 4" cubes

• 2 cups canned chopped Italian tomatoes ( no salt added )

• 1/2 cup minced parsley

• 2 teaspoons of vegetable oil

• Cinnamon

• 3 small chopped onions

• 2 medium celery stalks

• 1 bay leaf

• 2 medium carrots ( cut in to 1" chunks )

• 2 cups of cube pared butternut squash

• 4 minced garlic cloves

• 1 cup sliced parsnips 

• 1 1/2 teaspoon ground cumin

• 1/2 teaspoons black pepper

DIRECTIONS :

Heat oil in a large pot, add lamb. Cook over medium heat, frequently stirring 6 -10 minutes or longer until lamb is browned all sides and cook through.
Remove lamb from the pot and set aside.

Cook celery and onions over medium heat, in same large pot. Stirring frequently 4 -5 minutes until onions are softened.
Add garlic, pepper and cumin, cook stirring frequently for 2 minutes.

Add cinnamon, tomato with juice, parsley, bay leaf and 1/2 cup water and lamb to onion mixture, bring liquid to  a boil.
Reduce the heat to low and  simmer, stirring occasionally 1 - 1 1/2 hours or little longer until lamb is tender.

Add squash, carrots and parsnips, simmer for 30 minutes, until vegetables are tender.
Remove and discard cinnamon stick and bay leaf and serve.

4 Servings
image -  tesco