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Dill Lamb Ragout

Chef.at.Home's picture
Ingredients
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Salt 1 1⁄2 Teaspoon
  Dried dill weed 1⁄2 Teaspoon
  Pepper 1 Dash
  Boneless lamb 2 Pound, cut in 3/4 inch cubes
  Cooking oil 1⁄4 Cup (4 tbs)
  Frozen peas 10 Ounce (1 Package)
  Sliced celery 1 Cup (16 tbs)
  Rose wine 1⁄2 Cup (8 tbs)
  Dairy sour cream 1 Cup (16 tbs)
Directions

In paper or plastic bag combine flour, salt, dillweed, and pepper.
Add lamb cubes, 1/4 at a time; shake to coat.
In Dutch oven brown lamb in hot oil.
Stir in any flour mixture remaining in bag; blend in 2 cups water.
Bake, covered, at 375 ° for 45 minutes.
Stir in peas, celery, and wine; cover and bake till meat is tender, about 45 minutes longer.
Skim off excess fat.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked

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