Sour Cream Dolma
|Onion||1 , chopped|
|Ground lamb||3⁄4 Pound|
|Cooked rice||1 1⁄2 Cup (24 tbs)|
|Cumin seed||1⁄4 Teaspoon|
|Broth||2 Cup (32 tbs)|
|Tomato paste||3 Tablespoon|
|Lemon juice||1 Tablespoon|
|Thick sour cream||1⁄2 Cup (8 tbs)|
Cut tops from peppers, remove seeds and fiber; rinse and dry peppers.
Brown onion and meat in several tablespoons oil in a skillet.
Mix with rice and seasonings.
Stuff peppers; brush shells with oil.
Saute peppers in hot oil in a heatproof casserole.
Add broth; cover and cook gently until peppers are just tender.
Stir tomato paste into broth; add lemon juice and seasoning to taste.
Blend cornstarch with sour cream and stir into sauce.
Cook gently until sauce is thickened.