Dill Lamb Ragout Recipe
Ingredients
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon dried dillweed
Dash pepper
2 pounds boneless lamb, cut in 3/4 inch cubes
1/4 cup cooking oil
1 10-ounce package frozen peas
1 cup sliced celery
1/2 cup rose wine
1 cup dairy sour cream
Directions
In paper or plastic bag combine flour, salt, dillweed, and pepper.
Add lamb cubes, 1/4 at a time; shake to coat.
In Dutch oven brown lamb in hot oil.
Stir in any flour mixture remaining in bag; blend in 2 cups water.
Bake, covered, at 375 ° for 45 minutes.
Stir in peas, celery, and wine; cover and bake till meat is tender, about 45 minutes longer.
Skim off excess fat.
Add lamb cubes, 1/4 at a time; shake to coat.
In Dutch oven brown lamb in hot oil.
Stir in any flour mixture remaining in bag; blend in 2 cups water.
Bake, covered, at 375 ° for 45 minutes.
Stir in peas, celery, and wine; cover and bake till meat is tender, about 45 minutes longer.
Skim off excess fat.
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