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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Ingredients
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    1   pound 
    lean boneless lamb, cut into 3/4-inch cubes
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    1   tablespoon 
    cooking oil
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    1  14  ounce can 
    beef broth
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    1   cup 
    dry red wine or beef broth
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    1   tablespoon 
    snipped fresh thyme or 1 teaspoon dried thyme, crushed
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    2   cloves 
    garlic, minced
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    1   
    bay leaf
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    2   cups 
    cubed, peeled butternut squash
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    1   cup 
    1/2-inch slices peeled parsnip
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    1   cup 
    chopped, peeled sweet potato
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    1   cup 
    sliced celery (2 stalks)
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    1   medium 
    onion, cut into thin wedges
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    1/2  cup 
    plain low-fat yogurt or dairy sour cream
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    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 information
Per Serving: cal. (kcal) 365, Fat, total (g) 9, chol. (mg) 75, sat. fat (g) 2, carb. (g) 32, Monosaturated 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
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