Lamb and Vegetable Stew

Description

Lamb and Vegetable Stew

Chockful of tender Lamb, this hearty stew is a delicious departure from the standard Beef version. Lamb stew meat is tasty, inexpensive and underused—at least on this side of the Atlantic.

Ingredients

• ½ cup Atkins Quick Quisine™ bake mix
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 pounds lamb stew meat
• 2 tablespoons olive oil
• 2 garlic cloves, passed through a press
• 1 teaspoon dried oregano
• 1 (14½-ounce) can diced tomatoes
• ½ cup water
• 1 tablespoon red wine vinegar
• 1 packet sugar substitute
• 2 cups green beans, cut into 1-inch pieces
• 2 small yellow squash or zucchini, cut into 1-inch pieces

Directions

1. Combine bake mix, salt and pepper in a shallow bowl.
2. Dredge lamb pieces in mixture.
3. In a large Dutch oven or pot with a tight-fitting lid, heat oil over medium heat.
4. Brown lamb in batches; transfer to a plate.
5. Add garlic and oregano to dutch oven and cook, stirring, for 1 minute.
6. Return lamb and accumulated juices to dutch oven.
7. Add tomatoes, water, vinegar and sugar substitute.
8. Bring to a boil; reduce heat to low, and simmer until lamb is almost tender, 1 hour and 15 minutes.
9. Add green beans and squash to Dutch oven; mix well.
10. Cook, partially covered, until vegetables are tender, 15 minutes.