Lamb ragout with dill and cream recipe
Lamb Ragout with Dill and Cream recipe
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|700 g||leg of lamb, boned, in medium size cubes|
|2 tbsp||olive oil|
|200 ml||dry white wine|
|200 ml||beef stock|
|salt and pepper, to taste|
|2 tbsp||lemon juice|
|4 tbsp||dill, chopped|
In a heavy skillet brown the meat in oil. Add wine, stock and cream, salt and pepper and simmer for 30 minutes. Then stir in the lemon juice and 2 tablespoons of dill. Mix the cornstarch with a small amount of cold water and stir the mixture thoroughly into the ragout. Simmer for another 5 minutes, then serve sprinkled with the remaining dill.
Sherry and chicken stock may be substituted for wine and beef stock. Parsley may be substituted for dill.
ca. 30 min
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