Moroccan Lamb Stew

1.5 C water or low sodium vegetable or chicken broth
3/4 t ground ginger
1/2 t ground cinnamon
1/2 t ground black pepper
1 large yellow onion, finely chopped
2 carrots, peeled and thinly sliced into half moons
2 parsnips, peeled and chopped into 1-inch cubes
3/4 leg of lamb, trimmed of fat and cut into 1/2 inch pieces
1/2 C unsweetened raisins
3 T low sodium tomato paste
1 15-oz can white beans, drained and rinsed well
1/4 t sea salt
4 T chopped fresh cilantro, divided
1 T fresh lemon juice

(3 bunches Swiss chard, chopped (about 12 cups, not packed)

In a lare saucepan, combine water, ginger, cinnamon and pepper; bring to a boil on medium heat. Add onion, carrots and parsnips and cook, stirring frequently, until vegetables soften; about 10 minutes. Stir in lamb and cook until no longer pink, about 5 minutes. Add raisins, tomato paste, beans, salt and 2 T cilantro. Cover and simmer for 20 minutes. Add lemon jice and remaining 2 T cilantro.

Meanwhile, set a steamer basket or metal sieve over a pot of water. Bring water to a boil, add Swiss chard to basket and cover. Steam until Swiss chard wilts and turns bright green. about 3 minutes.

Divide swiss hcard among serving plates and top with lamb mixture, dividing evenly.

Serving Size: makes 1 cup stew per person

Number of Servings: 4

Recipe submitted by SparkPeople user HILLRUNNER.