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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2 users rated this recipe an average rating of 2.5
  • Makes: 5 servings
  • Yields: about 8 cups
  • Prep: 30 mins
  • Cook: 50 mins
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Lamb and Vegetable Stew
Ingredients
1
pound lean boneless lamb, cut into 3/4-inch cubes
1
tablespoon cooking oil
1
14 ounce can beef broth
1
cup dry red wine or beef broth
1
tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
2
cloves garlic, minced
1
bay leaf
2
cups cubed, peeled butternut squash
1
cup 1/2-inch slices peeled parsnip
1
cup chopped, peeled sweet potato
1
cup sliced celery (2 stalks)
1
medium onion, cut into thin wedges
1/2
cup plain low-fat yogurt or dairy sour cream
3
tablespoons all-purpose flour
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)
Nutrition Facts (Lamb and Vegetable Stew)
    Per serving:
  • 365 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 75 mg chol.,
  • 397 mg sodium,
  • 32 g carb.,
  • 4 g fiber,
  • 4 g sugar,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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