|Lamb shoulder||3 Pound|
|Salad oil||3 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Hot water||1 Cup (16 tbs)|
|Dairy sour cream||2 Cup (32 tbs)|
|Egg noodles||1 Pound|
|Slivered, blanched almonds||1 Cup (16 tbs)|
|Poppy seed||1 Tablespoon|
Brown lamb well in hot oil; drain off drippings.
Sprinkle with salt, pepper and paprika.
Add onions and water; cover and simmer 45 minutes or until lamb is tender, stirring occa- sionally.
Gradually stir in sour cream; heat but do not boil.
Meanwhile, cook noodles according to package directions; drain in colander.
Toss with almonds and poppy seed; arrange on serving platter; pour lamb with sauce over noodles.