Ingredients :
1 pound
1/2 tsp
1/4 tsp
1 cup
1/2 cup
1 tbsp
boneless lamb, cut in 3/4 inch cubes (2 cups)
salt
dried dill weed
water
sliced carrot
sliced celery
all-purpose flour
cold water
dairy sour cream
Trim any fat from lamb; rub skillet with fat; discard.
Brown lamb in skillet.
Sprinkle with salt and dill weed; add the 1 cup water.
Cover; simmer about 35 minutes, or till almost tender.
Add carrot and celery; cook 15 minutes more.
Blend flour with the 1/2 cup water; stir into stew.
Cook till mixture thickens and boils.
Stir in sour cream; heat through.
Serves 2-3
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