4 lbs. lamb shoulder, boned and cut to 1 1/2 inch cubes
1 qt. water
1 tbsp. salt
2-3 strained fresh dill or 2 tsp. dry dill leaves

Place meat in boiling water with dill and salt. Let cook about an hour or until tender. Take off foam as it develops. When the meat is done, remove it from the liquid, strain the broth and use for sauce.

SAUCE:

1 1/2 tbsp. flour
2 c. strained broth
2 tsp. sugar
1 tbsp. vinegar or more to taste
Salt to taste

Beat the flour into the broth until smooth while cooking on medium heat. Let thicken. Add vinegar, sugar, salt, to cooked meat. Remove from heat. Serve garnished with a few dill leaves on top. Makes 6 servings.