Lamb in sour cream

Lamb in sour cream



700 g lamb
1 tablespoon of paprika
Salt
ground black pepper
red hot pepper
1 teaspoon of turmeric (with top)
2 tablespoons chopped parsley
coconut flakes
250 g low-fat sour cream
a pinch of ginger
20 g butter or margarine
2 tablespoons of vegetable oil
a pinch of cinnamon
a pinch of coriander seeds
2 glasses of meat broth (possible from cubes)

Rinse the lamb in cold water and dry, cut the meat into small pieces.

Mix sour cream with salt, black pepper, paprika, ginger and red hot pepper and let it brew for several minutes. Pour the meat with prepared sauce, mix and marinate at room temperature for at least two hours.

Melt the butter in a deep frying pan, lightly fry the meat, add turmeric and sour cream sauce, in which the meat was marinated, and bring to a boil. Add hot meat broth and simmer lamb for 40-50 minutes on low heat. Before braising, add coriander, cinnamon, coconut and olive oil. Serve with rice.