Lamb With Sour Cream


3-4 tablespoons butter

1 kg shoulder of lamb

3 onions, sliced

1 teaspoon salt

2 teaspoons paprika

2 cups tomato puree

chopped parsley

1 cup sour cream


Cut the lamb shoulder into cubes, and saute in butter.

Add onions and sprinkle with paprika.

Stir in tomato puree and parsley.

cover and simmer for 1 1/2 hours.

Just before serving add sour cream, and reheat for 15 minutes.

Serve with mashed or roast potatoes, and fresh green beans.

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