|Lean lamb||2 Pound, cubed (1 Kilogram)|
|Seasoned flour||2 Ounce (50 Gram)|
|Cooking oil||2 Fluid Ounce (50 Milliliter)|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Mushrooms||4 Ounce, sliced (125 Gram)|
|Paprika||30 Milliliter (2 Tablespoon)|
|Tomatoes||14 Ounce (1 Can, 400 Gram)|
|Caraway seeds||5 Milliliter (1 Teaspoon)|
|Potatoes||4 , quartered|
|Sour cream||5 Fluid Ounce (150 Milliliter)|
Coat the lamb cubes with the seasoned flour.
Heat the oil in a saucepan.
Add the onion, garlic and mushrooms and fry for 5 minutes.
Add the meat and brown on all sides.
Stir in the paprika.
Add the tomatoes and can juice, caraway seeds, salt and pepper and bring to the boil.
Cover and simmer for 45 minutes.
Add the potatoes and continue to simmer for 30 minutes, or until the lamb is tender.
Stir in the sour cream.