Texture can make a world of difference when it comes to making low-fat food appealing.

Your mouth can sense the creaminess in mashed potatoes, the richness of cheese and the coat-your-tongue smoothness of ice cream made with cream or whole milk.

And when that lush, full texture is missing, foods can taste flat. Which is why some fat is critical to making many low-fat foods satisfying.

In this recipe for lamb stew with collard greens from the January/February issue of Women’s Health magazine, that fat comes from a bit of olive oil and the natural fat in the lamb.

A few tablespoons of all-purpose flour is used to make the most of that fat. It works by serving as a thickener, binding the liquids and fats to create a thicker broth, which the palate recognizes as savory (and fattier than it really is).

Lamb stew with collard greens

Women’s Health magazine

Ingredients

2 Tbsp. all-purpose flour

1/8 tsp. cayenne pepper

1/4 tsp. freshly ground black pepper

1/2 tsp. salt

1 pound lamb meat, cut into 2-inch cubes

2 Tbsp.  olive oil

6 cups vegetable stock

3 large carrots, cut into 2-inch rounds

2 large stalks celery, cut into 1-inch pieces

3 cloves garlic, peeled and chopped

5 red new potatoes, cut into eighths

1 tsp. dried rosemary

2 Tbsp. minced fresh parsley

5 large collard green leaves, chopped

Directions

In a large plastic bag, combine the flour, cayenne pepper, black pepper and salt. Close the bag and shake to mix. Add the lamb, seal the bag and shake to coat well. Set aside.

In a large stockpot, heat the oil over medium-high heat. Add the lamb cubes and brown , about 1 minute per side.

Add the stock, carrots, celery, garlic, potatoes and rosemary. Cover and bring to a boil. Lower heat to simmer and cook 40 minutes. Add the parsley and collard greens and cook another 10 minutes.

Season to taste with additional salt, pepper and cayenne.

Makes 6 servings.