GERMAN LAMB IN SOUR CREAM

      Title: GERMAN LAMB IN SOUR CREAM
  Categories: Other meat, German
       Yield: 4 Servings
  
       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
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