1. Season 1/4 cup flour with salt and pepper; dredge lamb with seasoned flour. 2. Brown meat slowly in lard; pour off drippings. 3. Add dill seed and 2 cups water; cover tightly and cook slowly 30 minutes. 4. Add potatoes, carrots, and onions; cook 30 minutes longer. 5. Add green beans; cover tightly and continue cooking 20 minutes, or until meat is tender and vegetables are done. 6. Remove meat and vegetables to a heated platter. 7. Add enough water to make 2 cups liquid; then thicken liquid with 3 Tblsp. of flour for gravy. ---------------------------------------------------------------------------
Nutrition
Ingredients
