Swedish Lamb Stew with Dill Sauce

Yield: Makes 4 servings

            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;