Lamb Paprikash Slow Cooker Recipe

Lamb Paprikash Slow Cooker Recipe

Ingredients

• 1 pound (900 g) lamb, cut in 1-inch (2.5 cm) pieces
• 1 can (14 ounces, or 400 g) no-salt-added diced tomatoes
• 1 cup (160 g) chopped onion
• ½ teaspoon minced garlic
• 1 tsp paprika
• ½ cup (120 ml) cold water
• ¼ cup (31 g) flour
• ½ cup (115 g) fat-free sour cream

Method

1. In slow cooker, combine lamb, undrained tomatoes, onion, garlic, and paprika
2. Cover and cook on low for 8 to 10 hours
3. Turn cooker to high; spoon off any excess fat
4. Blend cold water slowly into flour; stir into the meat mixture
5. Cover and cook until thickened and bubbly, 20 to 30 minutes
6. Blend about ½ cup (120 ml) of the hot liquid from the slow cooker into the sour cream; stir sour cream mixture into cooker
7. Heat through
8. Yield: 6 servings
9. Per serving: 219 g water; 351 calories (36% from fat, 52% from protein, 12% from carb)

Serve over noodles and garnish with parsley

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