Sour Cream Lamb

Sour Cream Lamb


October 12, 2014

  • Cook: 6 hrs
  • Yields: 4-6



1kg Diced Lamb - I used a 1.3kg 1/2 Leg of Lamb Diced

2 Brown Onions - diced chunky

3 Garlic Cloves - roughly chopped

2 Tbsp Olive Oil

1 1/4 C Beef Stock - I used Chicken by mistake.

2 Tsp of Tarragon Vinegar - Cider Vinegar will work. (Tarragon vinegar has a slight aniseed flavor)


Seasoned Flour.

1/2 Cup Self Raising Flour

2 Tsp Himalayan Pink Salt - Can use sea salt

1 Tsp Dried Dill Tips - or 1/2 Tsp Dill Seeds

1/2 Tsp Caraway Seeds

1/2 Tsp Dried Rosemary

1 Tsp Cracked Black Pepper

1 Tsp Cracked White Pepper


1 Cup Sour Cream added just b4 serving. Plus Extra for garnish


Corn Flour to thicken if needed - I didn't need to.


My Version of Buttered Pasta Recipe

1 x 375g Packs of Fresh Egg Fettuccini - Cooked to package directions MINUS 1 min - Drained

60 Grams of Real Butter - placed into the empty Fettuccini Pot.

1 Clove of Garlic (fresh) crushed added to Butter - cook 2 mins on med-low heat. Add and toss Fettuccini through, season and Serve it up with Lamb on top and a dollop of Sour Cream,

Optional Add Basil Pesto & Parsley



2Step 1.

3Turn your 5lt SC onto high to warm up

4Step 2.

5Place all seasoned flour ingredients into a large bag and mix.

6Step 3.

7Brown off the lamb in batches so it sears the meat and not stews it. I also brown off the bone too.

8Step 4.

9Place seared meat (not the bone) into Flour mixture and give a good shake and empty it all (incl flour) straight into 5lt SC.

10Step 5.

11Add Stock and Tarragon Vinegar and give a gentle stir and add bone if using it.

12Step 6.

13Turn SC to LOW and cook for 6 Hours depending on your SC.

14Step 7. Remove bone, Thicken if needed. I didn't need to thicken with Slurry, It was a good thickness as it was.


16NOTE* you may think it's weird to add the meat to flour after searing but trust me this way works best for this recipe

Submitted by Brett Tyga Danvers


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