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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.

    TIP:
        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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