Icelandic Meat and Whey Stew with Fermented Dough

Method

1. In a large pot, brown the meat over medium heat.
2. Add onion, carrots, and potatoes, stirring to coat in the meat juices.
3. Pour in soured whey and add caraway seeds, salt, and pepper.
4. Bring to a gentle simmer and cook for 1-1.5 hours until the meat is tender.
5. While the stew simmers, prepare the fermented dough: In a bowl, mix flour, salt, and yeast. Add warm water and olive oil, then knead until smooth. Cover and let it rise for 1 hour in a warm place.
6. Once the dough has risen, shape it into a ball and let it rest for 10 minutes.
7. Serve the stew hot with the fermented dough on the side.
8. Stir in fresh dill before serving.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.