This is very popular, not just in Finland but in the other Norden cuisines, which might be a little different in each country.
Lampaan kuutiot tillillä (Finnish)
Lammeterninger med dill (Norwegian)
Lammtärningar med dill (Swedish)
Laksetern med dild (Danish)
Lax með dilli (Icelandic)
Serves 4-6
3 Tbs. (45 g) (dairy-free) organic butter
4 cups (960 ml) water
chopped or dried dill
2 Tbs. (30 g) (gluten-free) flour
1 Tbs. (15 g) organic sugar
1 Tbs. (15 ml) vinegar
baked organic baby potatoes
~Finnish~
yksi 1. Brown the meat in 2 Tbs. (30 g) butter.
kaksi 2. Add the water and dill.
kolme 3. Simmer for 45-60 minutes (meat temperature 170F/77C).
neljä 4. Remove the meat and keep hot. Save the liquid.
viisi 5. In another pan, melt the rest of the butter and stir in the flour, sugar, and vinegar. Stir so there are no lumps.
kuusi 6. Add the cooked liquid from the meat to the gravy.
seitsemän 7. Place the cubed meat on a platter, surrounded with the potatoes and sprinkled with the dill.
kahdeksan 8. Either pour the gravy over the meat or on the side.
