Directions

1. Trim away all excess fat.
2. Cube the meat into 1-inch pieces.
3. Combine the lamb, undrained tomatoes, 3/4 cup water, wine, garlic, all the vegetables and the salt and pepper in a large covered ovenproof pot.
   
4. Bake at 350°F for approximately 75-90 minutes. Cooking is complete when the lamb feels tender when pierced with a fork.
5. In the meantime mix the cornstarch with 1/4 cup water and add to the stew. Stir until the mix is dissolved and the stew has thickened.
6. Spoon the stew into a bowl and top with a dollop of yogurt.