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Dill Meat

  Lamb meat 2 1⁄2 Pound (Breast Or Shoulder)
  Water 6 Cup (96 tbs)
  Salt 1 Teaspoon
  Bay leaf 1⁄2
  Peppercorns 3
  Dill 1 Bunch (100 gm)
  Parsley 1⁄2 Bunch (50 gm)
  Lemon rind piece 1
  Onion 1
  Whole cloves 3
  Carrots 3 , peeled
For sauce
  Meat stock 1 Cup (16 tbs) (From Cooked Meat)
  Butter 3 Tablespoon
  Flour 3 Tablespoon
  Sugar 2 Teaspoon
  Lemon juice 1 Tablespoon
  Egg yolk 1

Put the meat in a pot with the water, salt, bay leaf, peppercorns, dill, parsley, and lemon rind.
Peel the onion and dot it with cloves.
Add this to the mixture.
Cook it for 2 hours or until the meat is tender.
Forty-five minutes before the end of the cooking, add the carrots.
When the meat is tender, remove the meat and carrots from the broth.
Cut the meat in strips and the carrots in 2-inch pieces.
Serve the meat and carrots together, well-heated, with the accompanying sauce.
Put the meat stock through a sieve.
Melt the butter in a small pan.
Stir in the flour; mix well.
Stirring constantly, cook for 7 minutes.
Add the sugar, dill, and lemon juice to the sauce.
Remove the pot from the stove.
Stir in a beaten egg yolk.

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Dill Meat Recipe