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• 2 1/2 pounds boneless leg of lamb, cut into 1-inch cubes
• 4 cups water
• 1 large onion, chopped
• 1 large carrot, chopped
• 1 large bunch of fresh dill
• 8 white peppercorns
• 2 teaspoons salt

• 2 tablespoons (1/4 stick) butter
• 2 tablespoons all purpose flour
• 1 tablespoon white wine vinegar
• 2 teaspoons sugar
• 1/4 cup chopped fresh dill
• 2 tablespoons whipping cream

preparation

Place lamb, 4 cups water, onion, carrot, bunch of dill, peppercorns, and salt in heavy large pot. Bring to boil over medium-high heat, skimming off foam. Reduce heat to medium-low, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours. Strain broth into medium saucepan. Boil until reduced to 21/3 cups, about 8 minutes. Meanwhile, remove lamb from vegetables; discard vegetables.

Melt butter in medium saucepan over medium heat. Add flour and whisk 1 minute. Whisk in 2 1/3 cups reduced broth. Cook until sauce thickens and boils, whisking occasionally, about 6 minutes. Whisk in white wine vinegar, sugar and 1/4 cup chopped fresh dill. Simmer 3 minutes to blend flavors. Stir in cream and lamb and simmer until heated through, about 2 minutes. Season to taste with salt and pepper. Transfer to serving bowl.