Swedish Lamb Stew With Dill Sauce
- 2 1/2 pounds boneless leg of lamb cut 1" cubes
- 4 cups water
- 1 large onion chopped
- 1 large carrot chopped
- 1 large fresh dill bunch
- 8 white peppercorns
- 2 teaspoons salt
- 2 tablespoons butter - (1/4 stick)
- 2 tablespoons all-purpose flour
- 1 tablespoon white wine vinegar
- 2 teaspoons sugar
- 1/4 cup chopped fresh dill
- 2 tablespoons whipping cream
- Salt to taste
- Freshly-ground black pepper to taste
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 2 1/3 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.
This recipe yields 4 servings.