Swedish Lamb Stew in Dill Sauce From the Steamer

For the lamb stew, dice the lamb and fry in oil. Peel and dice garlic cloves and onions and sauté both. Season with salt and pepper.

Place cream and bay leaves in an unperforated steamer basket. Finely chop 1/2 bunch of dill, add to the cream and cook with the lamb (at 100°C for 12-16 minutes or at 120°C for 8-12 minutes).

Season with salt, pepper and white wine and decorate with the remaining plucked dill. As a side dish, boiled potatoes, carrots and cucumber salad are suitable.

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