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Swedish-style lamb and dill stew

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Tender lamb is cooked in a rich sauce which is then reduced to perfection before serving. Serve this comforting all-in-one stew alongside creamy mashed potatoes or crusty bread.

Ingredients

For the lamb and dill stew

For the sauce

Method

  1. To make the lamb and dill stew, put all the ingredients into a large pan along with some extra water, if needed, to almost cover everything. Cover with a lid and bring to a boil, then reduce the heat to low and simmer for 1–1½ hours, skimming off any impurities that rise to the top.

  2. When cooked, strain through a sieve and pour the cooking liquor into a saucepan. Place over a medium heat and reduce to about 500ml/18fl oz. Set aside.

  3. To make the sauce, melt the butter in a saucepan then add the flour. Stir well and cook for 2–3 minutes until a smooth roux is formed. Add the 500ml/18fl oz reduced lamb stock along with the shallots, mushrooms and cream and simmer over a medium-low heat for 30 minutes.

  4. Add the meat back to the pan, then taste and season with salt and freshly ground black pepper as needed. Add some lemon juice to taste and stir in the dill.

  5. Divide the stew between bowls and garnish with fresh dill and lemon juice.

This recipe is from...

Saturday Kitchen

02/09/2023

´óÏó´«Ã½ One