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



  1. 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.