Succulent sour cream lamb stew
This recipe is a winner every time it is served. It is not difficult to make and the taste is beautiful. Many people have asked for this recipe, but my motto is .... If you have a winner in the kitchen, keep it in the family. Your challenge and the possibility to win is an opportunity that I can not resist.
- Flour the lamb lightly, sprinkle with salt and pepper to taste. Cut the onions up small. In a cast iron sauce pan, or a heavy bottomed sauce pan fry the onions until opaque or soft in butter. Remove from pan. Add the lamb to the pan and brown on all sides. Add the tomato soup, the ginger, the crushed garlic and the water over the meat, add the onions. Cover and simmer for two hours or until the meat is tender. Stir from time to time and add a little bit of water if the sauce begins to stick. Only just before serving add the sour cream. Do not boil, but make sure it is all heated through.
- This recipe is ideal for a slow cooker. Preheat the slow cooker on high. Turn the slow cooker to low and add the ingredients above in the same order to the slow cooker as it comes of the stove. Use the soup and water to clean the pot used on the stove. Make sure the soup and water are boiling before adding this to the slow cooker. Add the crushed garlic. Slow cook for 6-8 hours on low. Just before serving add the sour cream and make sure this is heated through. Note: I take the meat out and place this in a warm serving pot, use a stick blender to get the sour cream mixed with the fluid. Alternative take fluid out of the slow cooker and mix this with the sour cream.
- Serve this recipe with rice and any vegetables that are in season. Happy eating