German Lamb in Sour Cream

Title:
German Lamb in Sour Cream

Yield:
4 Servings

Categories:
Lamb,
Meats




Ingredients:





     2 lb Lean, boneless lamb; cut int


     1 lg Onion chopped


 1 1/2 c  Beef broth


     2 tb Vegetable oil


     1 ts Tarragon vinegar


   1/2 c  Flour; (plus 2 tbsp.)


     2 ts Salt


     2 tb Water


   1/2 ts Dill seed


     1 c  Sour cream


   1/2 ts Caraway seed


   1/4 ts Rosemary leaves






 Recipe by: Joel.Ehrlich@salata.com (Joel Ehrlich) Brown the lamb in oil in


 a skillet. Drain well. Combine the first measure of flour with the salt,


 dill seed, caraway seed and rosemary. Toss the lamb cubes in the mixture to


 coat thoroughly. Place the lamb cubes in a lightly oiled slow cooker. Stir


 in all the remaining ingredients except the second measure of flour, the


 water and the sour cream. Cover. Cook on the LOW setting for 10 to 14


 hours. Turn to HIGH 30 minutes before serving. Combine the second measure


 of flour with the water. Stir into the slow cooker. Cover. Cook until


 thickened. Stir in the sour cream. Serve over hot buttered noodles and


 garnish with additional sour cream.


 


 Yields 4 Servings