Mix the ground lamb well with the squeezed-out bread, egg, grated onion, ½ teaspoon of the salt, ½ teaspoon of the black pepper, coriander, nutmeg, caraway seeds, and chopped dill. Beat until fluffy.
Wetting your fingers often, shape the mixture into balls approximately ¾ inches in diameter. Dredge them well in flour, brushing off and saving the excess. Place them in layers on waxed paper. Refigerate while doing the next two steps.
Sprinkle the remaining ½ teaspoon of salt and pepper and the remaining flour over the lamb pieces, patting it well into the meat.
Heat the oil over medium heat in a dutch kettle, and cook the meat in batches until quite brown. Remove and set aside.
Brown the meatballs evenly, remove, and discard the fat.
Add the stock and deglaze the pot. Add the meatball, browned lamb, onions, carrots, celery, and green pepper. Cover the Dutch kettle and simmer gently until the lamb is fork tender. Salt to taste.
Note: This stew matures well overnight in the refigerator. The little meat balls taste better. :-)
Return to Sheep's Creek Farm Lamb Recipes page.
© 1998 Ronald Florence Last modified: Sat Nov 8 16:49:49 EST 1997