The long cooking time makes this lamb meltingly tender. Offer noodles alongside.
2 1/2 pounds boneless leg of lamb, cut into 1-inch cubes
4 cups water
1 large onion, chopped
1 large carrot, chopped
1 large bunch of fresh dill
8 white peppercorns
2 teaspoons salt
2 tablespoons (1/4 stick) butter
2 tablespoons all purpose flour
1 tablespoon white wine vinegar
2 teaspoons sugar
1/4 cup chopped fresh dill
2 tablespoons whipping cream
Place lamb, 4 cups water, onion, carrot, bunch of dill, peppercorns, and salt in heavy large pot.
Bring to boil over medium-high heat, skimming off foam.
Reduce heat to medium-low, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours.
Strain broth into medium saucepan.
Boil until reduced to 21/3 cups, about 8 minutes.
Meanwhile, remove lamb from vegetables; discard vegetables.
Melt butter in medium saucepan over medium heat.
Add flour and whisk 1 minute.
Whisk in 2 1/3 cups reduced broth.
Cook until sauce thickens and boils, whisking occasionally, about 6 minutes.
Whisk in white wine vinegar, sugar and 1/4 cup chopped fresh dill.
Simmer 3 minutes to blend flavors.
Stir in cream and lamb and simmer until heated through, about 2 minutes.
Season to taste with salt and pepper.
Transfer to serving bowl.
Submitted by Richard Lilja,
Found at; http://www.epicurious.com/recipes/food/views/Swedish-Lamb-Stew-with-Dill-Sauce-104954