Ingredients

Instructions

  1. Salt& pepper lamb cubes.
  2. Heat butter in sauce pan and saute lamb until it is light brown, no more red or pink.
  3. Add onion and garlic and cook for 3 minutes.
  4. Add in the wine and broth and dill.
  5. Cover the pot and cook for 1 1/2 hours or until lamb is tender.
  6. Mix in sour cream and heavy cream.
  7. Remove the lamb and set aside.
  8. Cook the sauce for 10 minutes over low heat.
  9. In another small sauce pan cook mushrooms in lemon juice with salt and pepper for about 5 minutes.
  10. Add the mushrooms and peas to lamb sauce and cook for 5 to 10 minutes until peas are warmed.
  11. Return lamb to sauce.
  12. Serve over white rice.