Dilly Lamb Stew
|Lamb stew meat||1 1⁄2 Pound|
|Dried dill weed||3⁄4 Teaspoon|
|Water||2 Cup (32 tbs)|
|Potatoes||4 Medium, peeled and quartered|
|Carrots||4 , peeled and cut into 2 inch pieces|
|Celery ribs||3 , cut into 2 inch pieces|
|Plain yogurt||8 Ounce (1 container)|
Melt butter in skillet; add meat and brown.
Add salt, dillweed and water; co|er and simmer 1 hour or until meat is almost tender.
Add pota-toes, carrots and celery; simitier 30 minutes or until vegetables are tender.
Remove meat and vegetables to warm serving platter.
Combine yogurt and flour in small bowll.
Add yogurt mix-ture to liquid in skillet.
Cook aver low heat, stir-ring constantly until thickened Cook 2 additional minutes.
Pour gravy over lamb and vegetables.