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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.
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2. Add the celery and carrots. Cook, covered, in the microwave oven until tender (about 5 to 8 minutes), stirring twice.
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3. Blend the cornstarch and sour cream. Stir into the stew. Continue cooking, stirring several times, until thickened.
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4. Serve garnished with more dill weed.
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TIP:
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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.
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