Swedish Lamb Stew With Dill Sauce

Swedish Lamb Stew With Dill Sauce
Swedish Lamb Stew With Dill Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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.

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