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Lamb Stew - Dilled Lamb Stew
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mhb from nj


  • 2 lbs (.9 kg). boneless lamb, cut in 3/4 inch cubes
  • 2 tbsp (30 ml) olive oil
  • 1/2 tsp (2 ml) dried dillweed
  • 2 cups (475 ml) sliced carrots
  • 1 cup (225 ml) sliced celery
  • 1 cup (225 ml) sliced onion
  • 1 large clove of garlic, minced
  • 1 can chicken broth or beef broth
  • 2 tbsp (30 ml) flour
  • 1 cup (225 ml) dairy sour cream (can use low fat)
  • Brown lamb pieces in hot oil.
  • Sprinkle in dillweed and garlic clove.
  • Add broth and 1 cup (225 ml) water.
  • Cover and simmer until meat is almost tender, about 35 minutes.
  • Add carrots, celery and onions; cover and cook until vegetables are tender.
  • Blend flour with 3/4 cup (175 ml) cold water.
  • Stir into stew.
  • Cook until mixture thickens and bubbles.
  • Remove from heat and stir in the sour cream; serve.
Adapted from Better Homes and Gardens Encyclopedia of Cooking.

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