CROCKPOT GERMAN LAMB IN SOUR CREAM

CROCKPOT GERMAN LAMB IN SOUR CREAM

(This was one of my Oma Kirchner's Recipes - I've yet to try it)

INGREDIENTS:

• 2 IBS BONELESS LAMB
• 2 TBSP OLIVE OIL
• 1 LRG ONION (CHOPPED)
• 1 1/2 C BEEF BROTH
• 1 TSP TARRAGON VINEGAR
• 1/2 C FLOUR
• 2 TSP SALT
• 1/2 TSP DILL SEED
• 1/2 TSP CARAWAY SEED
• 1/4 TSP ROSEMARY
• 2 TBSP FLOUR
• 2 TBSP WATER
• 1 C SOUR CREAM

DIRECTIONS:

• BROWN LAMB CUBES IN A LARGE SKILLET
• COMBINE THE 1ST MEASURE OF FLOUR WITH THE SALT, DILL SEED, CARAWAY SEED, & ROSEMARY. TOSS THE LAMB CUBES IN THE MIXTURE TO COAT. THOROUGHLY PLACE THE LAMB CUBES IN A LIGHTLY OILED CROCKPOT
• STIR IN REMAINING INGREDIENTS EXCEPT THE 2ND MEASURE OF FLOUR, WATER & SOUR CREAM
• COVER & COOK ON LOW FOR 10-12 HOURS. TURN TO HIGH 30 MINUTES BEFORE YOU INTEND TO SERVE.
• COMBINE THE 2ND MEASURE OF FLOUR, WITH WATER, STIR INTO THE CROCKPOT. COVER & COOK TILL THICKENED. STIR IN SOUR CREAM

SERVING SUGGESTION:

SERVE OVER HOT BUTTERED NOODLES & GARNISH WITH ADDITIONAL SOUR CREAM