Swedish Lamb Stew with Dill Sauce

Ingredients

• 2 1/2 pounds boneless leg of lamb
• cut into 1-inch cubes
• 4 cups water
• 1 large onion
• chopped
• 1 large carrot
• chopped
• 1 large bunch of fresh dill
• 8 white peppercorns
• 2 teaspoons salt
• 2 tablespoons (1/4 stick) butter
• 2 tablespoons all purpose flour
• 1 tablespoon white wine vinegar
• 2 teaspoons sugar
• 1/4 cup chopped fresh dill
• 2 tablespoons whipping cream

Instructions

1. Place lamb, 4 cups water, onion, carrot, bunch of dill, peppercorns, and salt in heavy large pot.
2. Bring to boil over medium-high heat, skimming off foam.
3. Reduce heat to medium-low, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours.
4. Strain broth into medium saucepan.
5. Boil until reduced to 21/3 cups, about 8 minutes.
6. Meanwhile, remove lamb from vegetables; discard vegetables.
7. Melt butter in medium saucepan over medium heat.
8. Add flour and whisk 1 minute.
9. Whisk in 2 1/3 cups reduced broth.
10. Cook until sauce thickens and boils, whisking occasionally, about 6 minutes.
11. Whisk in white wine vinegar, sugar and 1/4 cup chopped fresh dill.
12. Simmer 3 minutes to blend flavors.
13. Stir in cream and lamb and simmer until heated through, about 2 minutes.
14. Season to taste with salt and pepper.
15. Transfer to serving bowl.