Braised Lamb With Sour Cream Recipe
Ingredients
2 pounds lamb shoulder, diced
2 tablespoons olive oil
1 clove garlic, minced
1/2 cup chopped onion
1 tablespoon paprika
1 teaspoon salt
1 can (16 ounces) tomato sauce
1 teaspoon Worcestershire sauce
1/8 teaspoon rosemary
1 cup dairy sour cream
Directions
Trim fat from lamb.
Heat olive oil in skillet and brown lamb, garlic and onion.
Transfer to a buttered 2-quart casserole and sprinkle with paprika and salt.
Add tomato sauce, Worcestershire and rosemary to skillet and heat.
Scrape to remove brown crust from skillet.
Pour tomato mixture over lamb in casserole.
Cover and bake in a 300° F.oven for 2 hours or until tender.
When ready to serve, stir in sour cream.
Heat olive oil in skillet and brown lamb, garlic and onion.
Transfer to a buttered 2-quart casserole and sprinkle with paprika and salt.
Add tomato sauce, Worcestershire and rosemary to skillet and heat.
Scrape to remove brown crust from skillet.
Pour tomato mixture over lamb in casserole.
Cover and bake in a 300° F.oven for 2 hours or until tender.
When ready to serve, stir in sour cream.
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