swedish lamb stew with dill sauce
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The long cooking time makes this lamb meltingly tender. Offer noodles alongside. From "Flavors of the World".
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yield
4 serving(s)
prep time
15 Min
cook time
1 Hr 45 Min
method
Stove Top
Ingredients For swedish lamb stew with dill sauce
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2 1/2 lbboneless lef of lamb, cut into 1-inch cubes
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4 cwater
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1 lgonion, chopped
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1 lgcarrot, chopped
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1 lgfresh dill bunch
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8white peppercorns
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2 tspsalt
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2 Tbspbutter
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2 Tbspall purpose flour
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1 Tbspwhite wine vinegar
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2 tspsugar
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1/4 cchopped fresh dill
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2 Tbspwhipping cream
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salt, to taste
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freshly ground black pepper, to taste
How To Make swedish lamb stew with dill sauce
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1Place 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.
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2Strain broth into medium saucepan. Boil until reduced to 2 1/3 cups, about 8 minutes. Meanwhile, remove lamb from vegetables; discard vegetables.
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3Melt 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.
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4Whisk 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.
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