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  Added: Nov 08, 2007  •  Visited (342)  •  Print version Print this recipe (49)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Dilled Lamb Stew
What You Need:
  • 2 pounds boneless lamb
  • ½ teaspoon salt
  • ½ teaspoon dried dill weed (1½ teaspoons fresh dill)
  • ¼ cup water
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • 1¼ teaspoons cornstarch
  • 1 cup sour cream
  • Dill weeds for garnish (optional)

  • How To Cook:
    1. Cut the lamb into 1- to 1½-inch cubes. Put the meat, salt, dill weed, and water in a covered casserole and cook in the microwave oven until tender (about 35 minutes), stirring from time-to-time.

    2. Add the celery and carrots. Cook, covered, in the microwave oven until tender (about 5 to 8 minutes), stirring twice.

    3. Blend the cornstarch and sour cream. Stir into the stew. Continue cooking, stirring several times, until thickened.

    4. Serve garnished with more dill weed.

        Do not overcook the meat, as this will only make it tough. Lamb needs only enough cooking to take away the pink color and to make it tender.
    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Denmark
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Herbs & Spices » Dill
    Main Ingredient » Dairy » Sour Cream
    Dish » Stew


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