Lamb and Vegetable Stew

Here's a low-fat soup that combines a plain yogurt mixture to lamb and vegetables for a delicious dinner recipe.

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  • Makes: 5 servings
  • Makes: about 8 cups
  • Prep: 30 mins
  • Cook: 50 mins

Lamb and Vegetable Stew

Directions

  1. In a large saucepan brown meat, half at a time, in hot oil; drain fat. Return all meat to pan. Stir in broth, wine, dried thyme (if using), garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
  2. Stir in squash, parsnip, sweet potato, celery, and onion. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.
  3. In a small bowl combine yogurt, fresh thyme (if using), and flour. Stir 1/2 cup of the hot liquid into the yogurt mixture. Add yogurt mixture to saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper.
  4. Makes 5 servings (about 8 cups)
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Nutrition Facts (Lamb and Vegetable Stew)

  • Per serving:
  • 365 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 75 mg chol. ,
  • 397 mg sodium ,
  • 32 g carb. ,
  • 4 g fiber ,
  • 4 g sugar ,
  • 30 g pro.
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