Dilled lamb fricassé

Dilled meat is something with very Swedish flavours. It's sweet and sour at the same time, but not in an asian spicy sort of way but much more mellow. This dish can be made with lamb or veal, and it's something that you either love, or won't touch. I was firmly in the no-way camp until I actually tried it. And now I love it. And that's despite of the fact that I'm not a big fan of dill. Really, this is just a great dish - and if you're looking for something with a big Swedish flavour, this is definitely something to try.

As a bonus, it's really easy to make, but it will take a while to cook to make sure that the meat is very, very tender.

Dilled lamb fricassé
Serves 2

4-500 g lamb, I used a thick slice with a bone in the middle - not very tender
6 white peppercorns
1 bay leaf
1 carrot
1 yellow onion
2 tsp salt
1 tbsp butter
1-2 tbsp flour
500 ml (2 cups) stock, from boiling the meat
100 ml finely chopped dill
1 tbsp sugar
1 tbsp white distilled vinegar
salt, pepper

Peel the carrot and the onion, and cut into a few smaller pieces.

Place the meat in a small saucepan, and cover with cold water. Bring to a boil, and let it boil rapidly for five minutes. Drain the water and rinse the meat. Clean the saucepan - then start over. Add the meat to the saucepan, as well as the onion, carrot, white peppercorns, bay leaf and salt. Add cold water to cover. Bring to a boil, cover with a lid, and cook on low heat for about one hour, or until the meat is very tender.

Drain the stock, and save 500 ml for the sauce. Shred the meat, and set aside for now. Discard the vegetables and the spices.

Melt the butter and whisk with the flour in a saucepan. Add the stock gradually, and then all of the dill, sugar and white distilled vinegar. Season with salt and pepper. (White pepper would be best here.)

Place the meat in the sauce, and serve with boiled potatoes.

Recipe in Swedish:
Dillkött på lamm