Dill-and-Fennel Stewed Lamb

Name: Dill-and-Fennel Stewed Lamb
Yield: Serves 6
Cuisine: Sweden
Ingredients: 4 pounds boneless lamb leg or shoulder, cut into 1-inch pieces; 1 teaspoon sugar; 1 bay leaf; 10 white peppercorns; 6 cups unsalted vegetable stock; 1 tablespoon white wine vinegar, or more to taste; 1 tablespoon cornstarch or all-purpose flour; 8 stalks fresh dill tied together with cotton string, plus 1 cup chopped fresh dill; Fine sea salt; 1 large fennel bulb, trimmed and cut into 1½-inch pieces; Freshly ground white pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

DILL IS A CLOSE RELATIVE OF FENNEL AND WHEN COOKED TOGETHER LIKE THIS THE TWO BECOME VIRTUALLY INDISTINGUISHABLE. IF YOU CANNOT FIND UNSALTED VEGETABLE STOCK, USE LIGHTLY SALTED STOCK AND REDUCE THE AMOUNT OF SALT ACCORDINGLY.

Ingredients

4 pounds boneless lamb leg or shoulder, cut into 1-inch pieces
6 cups unsalted vegetable stock

Europe
Sweden
Scandinavian
Main course
Dinner
Scandinavia
Spicy
Nordic

Method

Fill a large pot with about 2 quarts water and bring to a boil over high heat. Blanch the meat for 2 minutes. Drain and rinse the meat under cold running water; rinse out the pot. (This first step ensures a clearer stock, but it can be skipped, without much compromise of flavor, if you are in a hurry.)