PREPARATION 20 MINUTES 
COOKING 1 HOUR 25 MINUTES

1 tbsp (15 ml) olive oil 
2 lb (900 g) lamb cubes 
2 onions, thinly sliced 
4 cloves garlic, chopped 
1 cup (250 ml) chicken broth 
Salt and pepper, to taste 
2 cups (500 ml) Liberté Greek 5% Extra Creamy Plain 
4 tbsp (60 ml) chopped fresh cilantro 
1 tbsp (15 ml) cornstarch 
2 tsp (10 ml) water  
1 lime, grated zest only 
Cooked white rice, warm 
4 tbsp (60 ml) chopped fresh parsley

In a large skillet with a lid, heat the oil over medium-high  
heat. Add the lamb cubes and cook until browned on all  
sides. Add the onions and garlic and continue cooking for  
2 minutes. Pour in the chicken broth, then season with  
salt and pepper. Bring to a boil. Reduce the heat, cover the  
skillet and simmer for about 1 hour or until the meat is  
very tender. 
In a saucepan, combine the yogourt, cilantro and cornstarch  
dissolved in water. Heat over medium heat for 5 minutes,  
stirring occasionally. Add the warm lamb mixture and mix.  
Add the lime zest and cook another 15 minutes. 
Serve the lamb stew on white rice and sprinkle with parsley.