Ingredients Jump to Instructions ↓

  1. 6 tablespoons all-purpose flour, divided

  2. 1 teaspoon salt

  3. 1/8 teaspoon pepper

  4. 1-1/2 pounds lamb stew meat, cut into 1-inch cubes

  5. 2 tablespoons canola oil

  6. 3 cups water

  7. 1/2 teaspoon dill weed

  8. 8 pearl onions, peeled

  9. 3 medium carrots, cut into 1-inch pieces

  10. 2 large potatoes, peeled and cubed

  11. 1/2 cup half-and-half cream Hot biscuits

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb; shake to coat. In a Dutch oven, brown lamb in oil on all sides. Add water and dill; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender. In a small bowl, place remaining flour; stir in cream until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits. Yield: 6 servings.


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