large boiling potatoes, peeled and cut into 1-inch cubes
1/2
cup chopped onion
1-1/2
teaspoons salt
1/2
teaspoon black pepper
1/2
teaspoon dried dill weed or 4 sprigs fresh dill
1
bay leaf
2
pounds lamb stew meat, cut into 1-inch cubes
1
cup plus 3 tablespoons water, divided
2
tablespoons all-purpose flour
1
teaspoon sugar
2
tablespoons lemon juice
Fresh dill (optional)
Slow Cooker Directions
1. Layer ingredients in slow cooker in the following order: potatoes, onion, salt, pepper, dill, bay leaf, lamb and 1 cup water in slow cooker. Cover; cook on LOW 6 to 8 hours.
2. Remove lamb and potatoes with slotted spoon; cover and keep warm. Remove and discard bay leaf. Blend remaining 3 tablespoons water into flour in small bowl until smooth. Add 1/2 cup cooking juices and sugar; mix well. Stir into slow cooker. Cook, uncovered, on HIGH 15 minutes or until thickened.
3. Stir in lemon juice. Return lamb and potatoes to slow cooker. Cover; cook 15 minutes or until heated through. Garnish with fresh dill, if desired.
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