Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           butter
   2      medium        onion -- chopped
   2      pounds        lamb shoulder
   1      tablespoon    Hungarian paprika
   2      quarts        beef stock
   2                    bay leaf
                        salt and pepper -- to taste
   3      large         potatoes -- peeled and cubed
     1/2  cup           green beans  (fresh) -- sliced
   1      tablespoon    all-purpose flour
   1      cup           sour cream

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.