Dill Lamb Ragout
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Dried dill weed||1⁄2 Teaspoon|
|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)|
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.