Swedish Lamb Stew with Dill Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The long cooking time makes this lamb meltingly tender. Offer noodles alongside. Ingredients:
2 1/2 pounds boneless leg of lamb, cut into 1-inch cubes |
4 cups water |
1 large onion, chopped |
1 large carrot, chopped |
1 large bunch of fresh dill |
8 white peppercorns |
2 teaspoons salt |
2 tablespoons (1/4 stick) butter |
2 tablespoons all purpose flour |
1 tablespoon white wine vinegar |
2 teaspoons sugar |
1/4 cup chopped fresh dill |
2 tablespoons whipping cream |
Directions:
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 21/3 cups, about 8 minutes. Meanwhile, remove lamb from vegetables; discard vegetables.
2. 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.
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