Swedish Lamb Stew With Dill Sauce

By á-170456

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

Details

Servings 4

Preparation

Step 1

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.