Lamb stew with dill
6 servings
120 minutes
Lamb stew with dill is a traditional Russian dish that combines the rich flavor of lamb with the refreshing spice of dill. Its roots trace back to village feasts where stewed meat symbolized home comfort and a hearty meal. The thick aromatic broth infused with spices and the tenderness of butter gives depth to the dish. White wine vinegar and sugar add a subtle sweet-sour note, while fresh dill brings brightness and green freshness. This dish is perfect for a family dinner, especially when served with potatoes and sour cream. Slow cooking makes the meat incredibly tender, and the harmonious combination of ingredients transforms an ordinary stew into a true gastronomic find that reveals the richness of Russian culinary traditions.
1
Cut the lamb into cubes about one centimeter on each side. Place in a pot, add one liter of water, roughly chopped onion and carrot, dill stems, salt, and white peppercorns. Simmer on low heat for about one and a half hours.
- Leg of lamb boneless: 1 kg
- Onion: 1 head
- Dill: 100 g
- Carrot: 1 piece
- White peppercorns: 12 g
- Salt: to taste
2
After that, melt butter in a saucepan, add vinegar, sugar, and cook while stirring for two minutes, then pour the mixture over the lamb and simmer for another twenty minutes. Serve sprinkled with chopped dill. Serve with potatoes and sour cream.
- Butter: 50 g
- White wine vinegar: 2 tablespoons
- Sugar: 3 teaspoons
- Dill: 100 g