Swedish Lamb Stew With Dill Sauce

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

The long cooking time makes this lamb meltingly tender. Offer noodles alongside. From "Flavors of the World".

serves 4
prep time 15 Min
cook time 1 Hr 45 Min
method Stove Top


  •   2 1/2 lb
    boneless lef of lamb, cut into 1-inch cubes
  •   4 c
  •   1 large
    onion, chopped
  •   1 large
    carrot, chopped
  •   1 large
    fresh dill bunch
  •   8
    white peppercorns
  •   2 tsp
  •   2 Tbsp
  •   2 Tbsp
    all purpose flour
  •   1 Tbsp
    white wine vinegar
  •   2 tsp
  •   1/4 c
    chopped fresh dill
  •   2 Tbsp
    whipping cream
    salt, to taste
    freshly ground black pepper, to taste

How To Make

  • 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.
  • 2
    Strain broth into medium saucepan. Boil until reduced to 2 1/3 cups, about 8 minutes. Meanwhile, remove lamb from vegetables; discard vegetables.
  • 3
    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.
  • 4
    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.

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