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Lamb Stew

White wine helps to tenderize the meat while also adding subtle flavor.


3 tablespoons all-purpose flour
2 teaspoons sweet paprika
teaspoon black pepper
1 pound (450 g) boneless lamb, cut into 1-inch (2.5 cm) cubes
1 tablespoon olive oil
1 garlic clove, minced
1 cups (185 g) frozen whole onions
2 celery stalks, sliced
2 carrots, sliced
3 all-purpose potatoes, peeled and cubed
2 tomatoes, peeled, seeded and chopped
2 cups (500 ml) water
cup (120 ml) dry white wine or vermouth
1 cup (115 g) fresh or frozen peas
⅓ cup (85 g) plain nonfat yogurt


Serves: 6


In a bowl, stir together 2 tablespoons flour, paprika and pepper. Dredge meat in flour mixture, coating all pieces. Heat oil in a nonstick Dutch oven or large heavy pot. Brown meat on all sides. Add garlic, onions, celery, carrots, potatoes, tomatoes, water and wine. Bring to a boil, cover, reduce heat, and simmer about 45 minutes. Add peas and cook another 5 minutes. Remove meat and vegetables to a serving bowl; cover. Stir remaining 1 tablespoon flour into yogurt to make a paste. Stir paste into remaining stew liquid to make a gravy, adding more water if necessary. Pour over meat and vegetables. Serve at once.

Each serving contains:- Cal.378, Cal. from Fat 154, Protein 23g, Carb.30g, Total Fiber 4g, Total Fat 17g, Sat. Fat 6g, Chol.72mg, Sodium 86mg

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