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

Ingredients
Swedish Dillknott Lamb and Dill stew
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£8.86
Method:
Oil
/ml
60.0 ml
0%
Shoulder of lamb , diced
/kg
1.0 kg
0%
Diced Onion
/g
300.0 g
0%
Carrotsdiced
/g
300.0 g
0%
Leeks
/g
300.0 g
0%
Knorr® Professional Lamb Paste Bouillon 1kg
/g
25.0 g
0%

Water
/l
1.0 l
0%
Bay leaves
/g
1.0 g
0%
Water
/ml
250.0 ml
0%
Dill
/g
5.0 g
0%
White wine vinegar
/ml
50.0 ml
0%
Caster sugar
/g
50.0 g
0%
KNORR Bechamel Sauce Mix (as sold)
/g
100.0 g
0%
/
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
-
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
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.