Lamb In Dill Sauce
|Potatoes||2 Large, peeled and cut into 1-inch cubes|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Dried dill weed/4 sprigs fresh dill||1⁄2 Teaspoon|
|Lean lamb stew meat||2 Pound, cut into 1 inch cubes|
|Water||19 Tablespoon (1 Cup Plus 3 Tablespoon, Divided)|
|All purpose flour||2 Tablespoon|
|Lemon juice||2 Tablespoon|
LAYER ingredients in slow cooker in the following order: potatoes, onion, salt, pepper, dill weed, bay leaf, lamb and 1 cup water.
Cover and cook on LOW 6 to 8 hours.
REMOVE lamb and potatoes with slotted spoon; cover and keep warm.
Remove and discard bay leaf.
Turn heat to HIGH.
Stir flour and remaining 3 tablespoons water in small bowl until smooth.
Add half of cooking juices and sugar.
Mix well and return to slow cooker.
Cover and cook 15 minutes.
Stir in lemon juice.
Return lamb and potatoes to slow cooker.
Cover and cook 10 minutes or until heated through.
Garnish with fresh dill, if desired.