SWEDISH LAMB STEW WITH DILL SAUCE

Swedish Lamb Stew With Dill Sauce image

Provided by Vicki Butts (lazyme)

Time 2h

Number Of Ingredients 15

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

Steps:

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.