Lamb Paprikash

written by CrockPot Cooking | July 17, 2014

Ingredients

2 lbs. lean lamb cut in 1″ pcs.
1 16 oz. can tomatoes, cut up
1 cup chopped onions
1 clove garlic, minced
1 tsp. salt
1 tsp. paprika
1/4 cup all-purpose flour
1/2 cup dairy sour cream
hot cooked noodles
snipped parsley

Directions

Combine lamb, undrained tomatoes, onion, garlic, salt and paprika in crock pot. Cover and cook on low for 8-10 hrs. Turn cooker to HIGH; spoon off the excess fat. Blend cold water slowly into flour; stir into the meat mixture. Cover; cook till thickened and bubbly, 20 to 30 min. Stir mixture occasionally. Blend about 1/2 cup of the hot mixture into sour cream; stir into remaining mixture in cooker. Heat through. Serve over noodles; garnish with parsley.