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. ---------------------------------------------------------------------------
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