|Olive oil||2 Teaspoon|
|Boneless lamb||1 Pound, cubed|
|Onion||1 , diced|
|Garlic||1 Clove (5 gm), minced|
|Dry sherry/Lamb / chicken broth||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Sweet cherry pepper||1⁄4 Cup (4 tbs), seeded and sliced|
|Sliced ripe olives||1⁄3 Cup (5.33 tbs), drained|
|Brown rice flour||2 Teaspoon|
|Unflavored yogurt||1 Cup (16 tbs)|
Heat oil in a large frying pan.
Brown meat on all sides.
Add onion and garlic.
Cook until onion is transparent.
Add sherry or broth.
Cover and simmer until lamb is tender, 1-1 1/2 hours.
Add mushrooms, peppers, olives, and salt.
Cook about 10 minutes.
Stir flour into yogurt.
Add to meat mixture.
Simmer very gently 2-3 minutes, just to warm it through.
Serve over Wheat-Free Noodles, brown rice, or mashed potatoes.
Variations: If you can use corn, you can substitute 1 tsp cornstarch for the flour.
If you can use wheat and gluten, you can substitute unbleached wheat flour for the brown rice flour.
If you can use gluten but not wheat, you can substitute barley flour for the brown rice flour.
Lamb Stroganoff is also good served over spaghetti (if wheat and gluten are allowed).