Lamb Stew - Lammeintopf

Lamb Stew (Lammeintopf) really can be economical, if you buy cuts like shoulder instead of chops.

1-1/2 pounds lean boneless lamb
1 14-1/2-ounce can tomatoes, cut up
3/4 cup water
1/2 cup dry white wine
2-1/2 cups peeled parsnips, cut into 1/2-inch slices
2 cups fresh or frozen cut green beans
1 cup carrots cut into 1/2-inch slices
1/2 cup onion, chopped
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
2 tablespoons cornstarch
1/4 cup water
1/3 cup plain yogurt

Trim fat from lamb and cut meat into 1-inch cubes. In an ovenproof Dutch oven combine lamb, undrained tomatoes, the 3/4 cup water, wine, parsnips, green beans, carrots, onion, rosemary, salt, pepper, and garlic. Bake, covered, in a 350 degree oven for 1-1/4 to 1-1/2 hours or until lamb is tender. Remove Dutch oven from the oven to the range top.

Meanwhile, combine cornstarch and the 1/4 cup water. Stir into Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. To serve, dollop some of the yogurt atop each serving. Serves 6.