Lamb Stew With Yogurt & Mint

• 1 Tablespoon Olive Oil
• 1 whole White Onion, Sliced
• 16 ounces, weight Lamb Stew Meat
• 1 teaspoon Ground Dill Weed
• 1 teaspoon Black Pepper
• 1 teaspoon Sea Salt
• 1 cup Low Sodium Vegetable Stock
• 10 ounces, fluid Canned Diced Tomatoes
• 1/4 cups Plain Greek Yogurt
• 2 leaves Fresh Mint, Finely Chopped

1. Preheat oven to 375u0b0F.
2. In a saute pan over medium heat, add olive oil. When oil is hot, add sliced onions and saute 5 minutes. Add lamb, sear, and cook 3-4 minutes. Transfer into a large Dutch oven with a lid. Add dill, pepper, sea salt, stock, and tomatoes; stir well to mix. Place lid on pot and place into the oven and bake 50 minutes.
3. In a small bowl, combine yogurt and fresh mint and refrigerate until ready to serve.
4. Ladle stew in bowls and garnish with several dollops of yogurt mint sauce. We love this served over rice. Be sure to have some crusty bread slices to soak up the flavorful juices. Perfection!

olive oil, white onion, ground dill, black pepper, salt, vegetable stock, tomatoes, ubc

Taken from tastykitchen.com/recipes/soups/lamb-stew-with-yogurt-mint/ (may not work)