Ingredients

  • 2 tsp olive oil
  • 1 lb. lamb loin, cut into 1-inch cubes
  • 2 tsp garlic, finely chopped
  • 1 medium onion, peeled and diced
  • 1 tsps flour
  • 4 cups beef stock
  • 1 cup chopped tomatillos
  • 1 teaspoon Cumin
  • 1 teaspoons fresh Rosemary – chopped
  • 1 tsp fresh thyme – chopped
  • 1 Bay leaf
  • pinch kosher salt
  • pinch black pepper
  • 12 fresh cilantro leaves for garnish
  • 4 Tbsp plain greek yogurt

How to Make It

  1. In a large casserole, heat oil over med-high heat. Season lamb cubes with salt and pepper, add to casserole and brown well on all sides. Add garlic and diced onions and cook about 8 minutes or until onions are soft. Add flour and half of the stock and cook for 3 minutes, scraping bottom of pan. Add remaining stock, tomatillos, cumin, rosemary, thyme and bay leaf. Bring to a boil then reduce heat to low; cover and cook about 30-45 minutes.
  2. Remove meat from casserole and place in large bowl. Reduce sauce over high heat, about 10 minutes or until thickened. Skim off fat and strain sauce over meat, discarding solids. Serve warm with a dollop of greek yogurt and garnish with cilantro.

    Nutrition Facts:
    Contains gluten and meat (lamb, beef stock). Contains dairy (unless yogurt is omitted)
    SmartPoints® Value: 6


https://www.allrecipes.com/featured/CatCorasTomatilloandLambStewWW2018