German lamb in sour cream

4 Servings

Ingredients

Quantity Ingredient
2 pounds Lean, boneless lamb; cut int
1 large Onion chopped
1½ cup Beef broth
2 tablespoons Vegetable oil
1 teaspoon Tarragon vinegar
½ cup Flour; (plus 2 tbsp.)
2 teaspoons Salt
2 tablespoons Water
½ teaspoon Dill seed
1 cup Sour cream
½ teaspoon Caraway seed
¼ teaspoon Rosemary leaves

Directions

Recipe by: Joel.Ehrlich@... (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

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