Swedish Dillknott Lamb and Dill stew

Name: Swedish Dillknott Lamb and Dill stew
Yield: 10
Ingredients: 60.0ml Oil; 1.0kg Shoulder of lamb , diced; 300.0g Diced Onion; 300.0g Carrotsdiced; 300.0g Leeks; 25.0g Knorr® Professional Lamb Paste Bouillon 1kg; 1.0l Water; 1.0g Bay leaves; 250.0ml Water; 5.0g Dill; 50.0ml White wine vinegar; 50.0g Caster sugar; 100.0g KNORR Bechamel Sauce Mix (as sold)

Swedish Dillknott Lamb and Dill stew – recipe

A traditional Nordic stew of succulent lamb and root vegetables in a white wine and dill cream sauce.

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Method:

Oil 60.0 ml
Shoulder of lamb , diced 1.0 kg
Diced Onion 300.0 g
Carrotsdiced 300.0 g
Leeks 300.0 g
Knorr® Professional Lamb Paste Bouillon 1kg 25.0 g
Knorr® Professional Lamb Paste Bouillon 1kg
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Brakes

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Product Specification
Water 1.0 l
Bay leaves 1.0 g
Water 250.0 ml
Dill 5.0 g
White wine vinegar 50.0 ml
Caster sugar 50.0 g
KNORR Bechamel Sauce Mix (as sold) 100.0 g

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A traditional Nordic stew of succulent lamb and root vegetables in a white wine and dill cream sauce.

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Preparation

Method:
- Add the oil to a braising pan, add the diced shoulder and seal quickly, then add the onions, carrots and leeks and cook until softened.
- Whisk the KNORR Lamb Bouillon onto 1 Litre of boiling water, and add to the pan.
- Add the bay leaves, bring to a simmer, cover with a lid and braise gently for approximately 60-90 minutes.
- In a separate pan add the water, dill, white wine vinegar and caster sugar and reduce by half.
- Add to the pan, stir well, and thicken with the KNORR Béchamel powder.
- Serve with buttered new potatoes and green vegetables.