Source:

mhb from nj

Serves/Makes:6

Ingredients

• 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)

Preparation

• 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.

Comments

Adapted from Better Homes and Gardens Encyclopedia of Cooking.