Swedish-Inspired Tongseng with Creamy Dill Sauce

Ingredients

In this Swedish-inspired adaptation of Tongseng, we incorporate traditional Swedish spices like dill and allspice to infuse the lamb with a unique flavor profile. Additionally, we enhance the dish with a creamy dill sauce, adding a touch of richness and freshness. The original Indonesian Tongseng typically uses local spices and ingredients like kecap manis (sweet soy sauce) and Indonesian bay leaves, which we replace with Swedish flavors to create a fusion of cuisines. We alse have the original recipe for Tongseng, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Mashed potatoes or buttered noodles, for serving Mashed potatoes or buttered noodles, for serving

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 36g, 18g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 34g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the lamb pieces to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the ground allspice, dried dill, salt, and black pepper over the lamb. Stir well to coat the meat with the spices.
4. 4.
   Pour the beef broth into the pot and bring to a simmer. Cover and cook for 1 hour, or until the lamb is tender.
5. 5.
   In a separate saucepan, heat the heavy cream over low heat. Stir in the fresh dill and let it simmer gently for a few minutes.
6. 6.
   Once the lamb is cooked, pour the creamy dill sauce over the stew and stir gently to combine. Simmer for an additional 5 minutes.
7. 7.
   Serve the Swedish-inspired Tongseng hot with mashed potatoes or buttered noodles.

Treat your ingredients with care...

• Lamb — For the best flavor and tenderness, choose boneless lamb shoulder or leg. Trim any excess fat before cutting into bite-sized pieces.
• Dill — Fresh dill is preferred for its vibrant flavor. If unavailable, you can substitute with dried dill, but reduce the amount by half.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or crushed red pepper flakes to the stew.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last few minutes of cooking.
• Garnish with fresh dill sprigs for an extra pop of flavor and visual appeal.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
• Serve the Tongseng with lingonberry jam on the side for a traditional Swedish touch.

Serving advice

Serve the Swedish-Inspired Tongseng hot, spooned over a bed of fluffy mashed potatoes or buttered noodles. Garnish with fresh dill sprigs for an elegant presentation. Pair it with a side of lingonberry jam for a touch of sweetness and acidity that complements the savory flavors of the stew.

Presentation advice

To elevate the presentation of the Swedish-Inspired Tongseng, serve it in individual bowls or on a large platter. Arrange the mashed potatoes or buttered noodles in the center and spoon the stew over the top. Garnish with a sprinkle of fresh dill and serve with lingonberry jam on the side. The vibrant colors and enticing aroma will make it an irresistible dish.