Put the lamb in a large saucepan
and add cold water to cover, replacing some of the water with white wine to taste. Use
enough liquid so that vegetables will also be covered when they are added. Add the salt,
onions, garlic, peppercorns and dill sprigs. Bring to a boil and simmer for 1 1/2 to 2
hours, or until lamb is thoroughly tender
Mid-way through cooking time add carrots. Add zucchini about half and hour before meat is
done.
Measure two cups of the cooking liquid for making sauce. Leave lamb cubes and vegetables
in remaining broth.
Melt the butter in a saucepan and blend in the flour with a wire whisk. When blended, stir
in the two cups of lamb broth. When mixture is thickened and smooth, continue to cook for
five minutes. Stir in the remaining ingredients and, if desired, add more salt.
Drain lamb cubes and vegetables and
add them to the sauce. Heat thoroughly. Serve over rice or alongside steamed potatoes
* All wheat flours except white flour should be avoided by those
following the Type B diet; however, other flours such as spelt, rice and oat
may be more nutritious choices. Dr. D'Adamo recommends that type Bs use grain-based foods
in moderation.
"This recipe is an old
favourite of mine. I felt that it was lacking in vegetables and so added the zucchini and
baby carrots. You may add other B-friendly vegetables to your liking; however, choose ones
with a mild flavour so they do not compete with the delicate seasonings in this
recipe."
Carolyn Cochrane, tester