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Lamb Paprikash

2 lbs. lean lamb cut in 1" pcs.
1 16 oz. can tomatoes, cut up
1 cup chopped onions
1 clove garlic, minced
1 tsp. salt
1 tsp. paprika
1/4 cup all-purpose flour
1/2 cup dairy sour cream
Hot cooked noodles
Snipped parsley


Combine lamb, undrained tomatoes, onion, garlic, salt and paprika in slow cooker. Cover and cook on low for 8-10 hrs. Turn cooker to HIGH; spoon off the excess fat. Blend cold water slowly into flour; stir into the meat mixture. Cover; cook until thickened and bubbly, 20 to 30 min. Stir mixture occasionally. Blend about 1/2 cup of the hot mixture into sour cream; stir into remaining mixture in cooker. Heat through. Serve over noodles; garnish with parsley.


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