Lamb Stew with Orange

Deselect All

2 tablespoons olive oil

1 pound lamb cubes (lean, from leg and shoulder)

1/4 teaspoon salt

Pinch ground black pepper

1 medium onion, diced

2 large cloves garlic, minced

2 tablespoons low-sodium tomato paste

2 stalks celery, rinsed, trimmed and diced (about 1 cup)

2 large carrots, cut into coins (about 2 cups)

2 parsnips, roughly chopped (about 2 cups)

1 (14-ounce) can low-sodium chick peas, drained

3/4 cup dry red wine

3 cups low-sodium chicken broth or water

1 (15-ounce), can low-sodium tomato sauce

1 teaspoon orange zest

1 large orange, segmented, juice reserved

1 1/2 teaspoon ground cumin

2 tablespoons freshly chopped mint leaves