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Ingredients

• 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 (1 pound)
• 2 cups  fresh or frozen cut green beans
• 1 cup  carrots cut into 1/2-inch slices
• 1/2 cup  chopped onion
• 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 low-fat yogurt

Description

This Easy Recipe Bakes In The Oven, Freeing You To Tend To Other Matters. A Dollop Of Tangy Yogurt Enhances The Mellow Flavor Of The Stew.

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