2 large boiling potatoes, peeled and cut into 1-inch cubes
1/2 cup chopped onion
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried dill OR 4 dill springs
1 bay leaf
2 lbs lean lamb stew meat, cut into 1-inch cubes
1 cup + 3 tbsp water, divided
2 tbsp all-purpose flour
1 tsp sugar
2 tbsp lemon juice
fresh dill for garnish, optional
In a slow cooker or crockpot layer the potatoes, onion, salt, pepper, dill, bay leaf, lamb and 1 cup of water. Place lid on cooker and cook on low setting for 6 to 8 hours.
Remove the lamb and potatoes with a slotted spoon; cover and keep warm.
Remove the bay leaf and discard. Turn the heat to high. In a small bowl, blend the remaining water and the flour together until smooth. Add half the cooking juices and the sugar mixing together well; return to the cooker. Cover and cook on high 15 minutes. Stir in the lemon juice. Return the lamb and potatoes to the cooker, replace lid, and cook for another 10 minutes or until heated through.
Garnish with fresh dill, if desired.