Ingredients
6 tablespoons all-purpose flour, divided1 teaspoon salt1/8 teaspoon pepper1-1/2 pounds lamb stew meat, cut into 1-inch cubes2 tablespoons canola oil3 cups water1/2 teaspoon dill weed8 pearl onions, peeled3 medium carrots, cut into 1-inch pieces2 large potatoes, peeled and cubed1/2 cup half-and-half creamHot biscuits
Preparation
In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb; shake to coat.
In a Dutch oven, brown lamb in oil on all sides. Add water and dill; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender.
In a small bowl, place remaining flour; stir in cream until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits.
