Preparation:
In a skillet, melt butter and add onions. While onions are sauteing, trim lamb of fat and cut into 1 inch cubes. Add lamb to skillet and brown. Stir in paprika and heat for 1 minute. Pour skillet ingredients into the slow cooker with stock, bay leave salt and pepper, potatoes and green beans. Cook for 6 hours on low. Make a paste of the flour and two tablespoons juice, then stir in to thicken. Slowly stir in sour cream. Serve. |
