Lamb Stew with Dill Sauce

Although this stew may look complicated or exotic at first glance, the ingredients are actually easy to find. What makes this recipe great is that all you have to do is put things in a pot and let them simmer until done. It's a low maintenance recipe that can feed four or more people and will leave a lasting impression on the people you feed this to.


Lamb Broth:
Serve over:


lamb: Beef works wonderfully here. I'd suggest sticking with a red meat rather than chicken or pork, the flavor profile seems to work really well with red meats.

Parsnips: You could just load up on extra carrots if you can't find parsnips. Any vegetable that holds up to long cooking times would work here. Otherwise, add the vegetable in toward the end of the stewing to insure it doesn't overcook and fall apart. Cauliflower or squash would taste great in this recipe, but cooking times are relatively short for these ingredients, so take heed.

Cream: Milk would be fine although it will be a thinner sauce ultimately. It's also possible to use sour cream diluted in water. The sour cream will add a tang and depending on how much you dilute it, could also be a thinner sauce.

Dill: Although I find the dill a necessity for this recipe, it's possible to replace it with a different herb. Thyme would likely be a decent alternative, lending a lemony twist to the sauce. Any herb that you are fond of could work here.


Making the broth and cooking the meat:

  1. Cut your meat into large stew pieces. Keep your pieces similar in size so they cook at the same rate.
  2. Place the meat in a large pot and rinse until the water runs clear.
  3. Cut the carrots and parsnips into large cubes and add to the pot.
  4. Cover with water, just to the top of the vegetables.
  5. Throw in your bay leaves and sprinkle with pepper
  6. Cover with a lid and simmer for about an hour and half.
  7. Once your meat is done, remove the meat and vegetables and reduce the broth over a high heat until about 1.5 cups remains. (If you don't have the patience for this, there's nothing wrong with just taking out 1 3/4 cups of broth and using it for your sauce. The flavor will still be great.)

The sauce:

  1. Melt butter and stir in the flour, making a roux.
  2. Pour in the lamb broth, cream, chopped dill, bay leaf, and dill seeds.
  3. Simmer for 10 minutes.
  4. Splash in a dash of white vinegar and a pinch of sugar, salt and pepper. Simmer an additional few minutes
  5. Remove your bay leaf then add the cooked lamb and vegetables, reheating the stew.

While your stew is reheating, this is the best time to cook your pasta or potatoes. Cook the potatoes until fork tender and the pasta according to the box's directions. Serve the stew spooned over your potatoes or pasta.