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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Lamb and Vegetable Stew
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)
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.