Recipes and Cooking Lamb and Vegetable Stew 2.0 (1) Here's a low-fat soup that combines a plain yogurt mixture to lamb and vegetables for a delicious dinner recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 50 mins Total Time: 80 mins Servings: 5 Yield: 8 cups Jump to Nutrition Facts 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 cup 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 ½ cup plain low-fat yogurt or dairy sour cream 3 tablespoon all-purpose flour Directions 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. 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. 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. Makes 5 servings (about 8 cups) Print Nutrition Facts (per serving) 365 Calories 9g Fat 32g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 365 % Daily Value * Total Fat 9g 12% Saturated Fat 2g 10% Cholesterol 75mg 25% Sodium 397mg 17% Total Carbohydrate 32g 12% Total Sugars 4g Protein 30g Vitamin C 20.7mg 104% Calcium 131.3mg 10% Iron 4mg 22% Potassium 1037mg 22% Folate, total 72.6mcg Vitamin B-12 2.6mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.