Lamb In Dill Sauce
|Lamb shoulder||4 Pound, cut into cubes (Plus Two Or Three Lamb Bones Om The Butcher)|
|Water||5 Cup (80 tbs)|
|Carrots||2 , scraped and quartered|
|Celery rib||1 , quartered|
|Leek||1 , rinsed (Split, Rinsed Well And Coarsely Chopped)|
|Parsnip||1 , trimmed|
|Chopped onions||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Dill||3 Tablespoon, chopped|
|Sour cream||1 Cup (16 tbs)|
|Dill sprigs||1 (For Garnish)|
Place the lamb and bones in a large saucepan and add the water, carrots, celery, leek, parsley, bay leaf, peppercorns, salt and parsnip.
Partly cover and bring to a boil.
Simmer until the lamb is tender, about one hour, skimming the surface as necessary.
Remove the lamb pieces to a warm serving dish and strain the stock.
Boil the stock uncovered until it is reduced to about two cups.
Melt the butter in a saucepan and add the onions.
Cook until wilted and sprinkle with flour.
Add the stock, stirring rapidly with a wire whisk.
When smootli and thickened, add the sugar, lemon juice and chopped dill.
Simmer 10 minutes, stirring frequently.
Remove from the heat and stir in the sour cream.
Add the lamb and heat thoroughly, but do not boil or the sauce may curdle.