Cut the lamb into suitable pieces and place them in the pot along with the coarsely chopped vegetables and a bouquet garni of bay leaves, thyme, and the thick stalks from the dill.

If there are lamb bones, add them to the pot as well.

Add enough bouillon to cover everything.

Bring to a boil - skim off any foam if necessary - and let it simmer gently until the meat is tender.

This takes about 1 hour - or perhaps a little longer.

Then remove the meat and vegetables and keep them warm while straining the broth.

Make a roux with butter and flour, then gradually add the strained broth until achieving the desired consistency.

Chop the lower part of the remaining dill and blend it with a bit of the broth before adding it to the sauce, which is then rounded off with cream and seasoned with salt and pepper.

Chop the rest of the dill and add it to the sauce.

Return the meat and vegetables to the pot and heat the dish through.

Serve with extra chopped dill on top.

A boiled potato pairs well with this dish.