| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
German |
Lamb, Meats |
4 |
Servings |
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 |
INSTRUCTIONS
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
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