RCI-MT.003.0084.001
Slavonija Braised Lamb
4 servings, 60 minutes preparation Slavonija Braised Lamb
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyintermediate
Ingredients
- Lamb shoulder cut into 1-inch cubes3 lb
- 3 unit
- c Chopped Onion1/3 unit
- tb paprika1 unit
- tb tarragon1 unit
- 1 unit
- c water or stock1/2 unit
- 1 unit
- eggs; slighty beaten3 unit
- 1 unit
- 1 unit
Method
1
Heat butter or margarine in a large heavy-bottomed pot or Dutch oven over medium-high heat.
2
Working in batches to avoid crowding, add the lamb shoulder cubes and brown on all sides, approximately 8-10 minutes per batch. Set aside the browned lamb on a clean plate.
3
Add chopped onion to the pot and sauté until softened and fragrant, about 3-4 minutes.
4
Stir in paprika and tarragon, cooking for 1 minute to bloom the spices and release their flavors.
5
Return the browned lamb to the pot and season with salt, stirring to coat evenly with the spices.
6
Pour in water or stock and bring to a simmer, then reduce heat to low, cover, and braise for about 60-70 minutes until the lamb is tender.
7
While the lamb braises, whisk together sour cream, slightly beaten eggs, salt, and flour in a bowl until smooth and well combined.
8
Remove the pot from heat and let it cool slightly, then slowly stir the sour cream mixture into the braising liquid while stirring constantly to prevent curdling.
9
Return the pot to low heat and warm through gently for 5 minutes, stirring occasionally, until the sauce thickens slightly; do not boil.
10
Taste and adjust seasoning with additional salt if needed, then serve the braised lamb hot with crusty bread or egg noodles.