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.

Shop Kitchen ▾
  • 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
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 information

Per Serving: cal. (kcal) 365, Fat, total (g) 9, chol. (mg) 75, sat. fat (g) 2, carb. (g) 32, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 4, pro. (g) 30, vit. A (RE) 0, vit. A (IU) 8065.98, vit. C (mg) 20.67, Thiamin (mg) 0.25, Riboflavin (mg) 0.47, Niacin (mg) 8.49, Pyridoxine (Vit. B6) (mg) 0.41, Folate (g) 72.57, Cobalamin (Vit. B12) (g) 2.56, sodium (mg) 397, Potassium (mg) 1037, calcium (mg) 131.26, iron (mg) 3.96, Vegetables () 0.5, Starch () 2, Lean Meat () 3.5, Percent Daily Values are based on a 2,000 calorie diet
Back to Top