Main Ingredients:

1 pound lean, boneless lamb, cut into 3/4 inch cubes
vegetable cooking spray
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1 cup finely chopped onion
2 teaspoons peeled, minced gingerroot
1 large clove garlic, minced
2 cups no-salt-added beef broth
1 cup peeled, chopped tomato
1 cup peeled, cubed red potato
2 cups chopped fresh spinach leaves
1/4 cup plain low-fat yogurt

Cooking Preparation of the Recipe:

Stir-fry lamb in a large Dutch oven coated with cooking spray over medium-high heat until browned; drain.
Combine lamb and next 5 ingredients; toss well, and set aside.
Recoat pan with cooking spray.
Add onion, gingerroot, and garlic; saute 3 minutes.
Return lamb mixture to pan; stir-fry 2 minutes.
Add broth and tomato; cover and simmer 1 hour and 15 minutes, stirring occasionally.
Add potato; cover and simmer 20 minutes.
Stir in spinach; cover and simmer 5 minutes.
Ladle stew into bowls; top with yogurt.

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