2. Heat oil in a large skillet over medium heat. Add lamb cubes; saute until browned. With a slotted spoon, transfer lamb cubes to a large casserole.

3. Add onions and carrots to fat remaining in skillet; saute 2 minutes. Stir in flour; cook 1 minute, stirring frequently. Gradually stir in wine and stock. Bring mixture to a boil, stirring frequently. Remove skillet from heat.

4. Stir in tomato paste and sugar; season with salt and pepper. Spoon onion and carrot mixture over browned lamb. Stir in dill weed.

5. Arrange sliced potatoes evenly over contents of casserole. Brush potatoes with melted butter. Cover with foil or lid.

6. Bake in preheated oven for 1 1/2 hours. Increase oven heat to 400 degrees. Remove cover from casserole; bake 30 minutes longer or until potatoes are tender and golden brown. Makes 4 servings.