Braised Lamb with Sour Cream

For 4 Servings
900 g (2 lb) boned lamb shoulder
trimmed and cut in 2.5 cm (1 in) cubes
15 g (1/2 oz) butter or margarine
1 tbsp corn oil
2 large onions, chopped
1 garlic clove, crushed
2 plain flour
1-2 tsp paprika
227 g (8 oz) can tomatoes
1 tbsp tomato puree
350 ml (8 fl oz) chiken stock
1 tsp chopped fresh thyme, or
use 1/2 ts dried thyme
1/2 tsp ground ginger
3 tbsp soured cream
salt and pepper to taste

Preparation
1. Heat butter and oil in a flameproof casserole. Add lamb cubes and fry for 3-4 mins, stirring until sealed all over.
2. Add onions and garlic to pan and fry for 2 mins. Stir in flour and paprika and cook for 1 min. Sieve can tomatoes and add to pan. Stir in puree, stock thyme and ginger.
3. Bring to the boil. Reduce heat, then cover and simmer gently for about 1 hr or until lamb is tender.
4. Remove lamb with a draining spoon. Boil juices for about 4-5 mins until slightly thickened. Stir in soured cream and lamb. Return to low heat and heat through gently. Adjust seasoning if necessary. Serve hot.

Good serve with buttered noodles and a green salad.