Russian Cookbook

1 kg lamb, cut into serving pieces
4 tablespoons aflour
4 tablespoons butter
2 cups chicken stock
3 cloves garlic, minced
1 head cabbage, finely shredded
1/2 teaspoon caraway seeds
1/2 teaspoon dill seeds
1 teaspoon sugar
2 teaspoons vinegar
Salt and pepper, to taste

Dredge the lamb in flour and brown on all sides in the butter.

Add the stock and simmer for 1- 2 hours.

Add all the remaining ingredients and continue cooking over medium heat for another 30 minutes, stirring occasionally.

1. Russian Lamb in Dill Sauce (Baranina v ukropnom souse)
2. Russian Lamb Ragout (Ragu iz baranini)
3. Russian Pork Ribs and Cabbage (Svinnie Rebra s Kapustoi)
4. Russian cabbage soup with sausage (Kolbsniy sup s kapustoi)
5. Russian Venison Steaks in Wine Sauce (Olenina v vinnom souse)