2 pounds lean lamb, cubed 4 tablespoons butter, divided 3 tablespoons brandy 1 pound small white onions 1/4 pound carrots, cut up 1/4 pound turnips, cut up 1/4 pound mushrooms, cut up 1/4 pound green beans, cut up 2 tablespoons flour 2 tablespoons tomato paste 1 1/2 cups beef broth 3/4 cup Holland House? Sherry Cooking Wine 2 tablespoons chopped fresh dill weed
In 12-inch skillet, saut? lamb in 2 tablespoons of the butter. Heat brandy; ignite over meat. Place meat in 3-quart casserole.
Saut? vegetables in remaining 2 tablespoons butter. Stir in tomato paste and flour; add broth and win. Cook, stirring constantly, until mixture thickens. Cook 5 minutes. Combine with lamb in casserole. Sprinkle with chopped dill. Cover; bake 1 1/4 hours in 350 degree F oven, or until meat and vegetables are tender.
