European Lamb Stew With Mushrooms And Dill
2 pounds lean boneless leg of lamb, cut into 1 inch cubes
1 pound mushrooms, sliced
1 cup unflavored yogurt, at room temperature
1-1/2 cups beef broth
1 large onion, finely chopped
1/4 cup finely chopped fresh dill
1 tablespoon all-purpose flour
3 tablespoons butter
Salt and black pepper to taste
Melt the butter in a casserole using moderate heat.
Add the lamb and onion and
sauté until the meat turns brown, stirring frequently.
Add 2 tablespoons of dill, salt, pepper, and broth. Cover, reduce the heat to low, and simmer 45 minutes or until the lamb is almost tender, adding more broth if necessary.
Add the mushrooms. Cover. Simmer for 15 minutes or until the lamb and mushrooms are tender.
Combine the yogurt with the flour. Add to the casserole. Also add the remaining 2 tablespoons of dill. Mix well.
Cook gently a few minutes until heated through. Taste and adjust the seasoning if necessary.
Serve with noodles or rice.
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