Preparation:
Trim fat from lamb; rub a skillet with the fat and then discard. Brown lamb in the skillet. Sprinkle with salt and dillweed; add the 1 cup water. Cover and simmer about 35 minutes. Add the carrot and celery; cook 15 minutes more. blend flour with the water and stir into the stew. Cook until the mixture thickens and boils. Stir in sour cream and heat through. | 