•  Measuring Spoons
•  Measuring Cup
•  3 Qt. Casserole Dish with cover
•  Wire Whip
•  Wooden Spoon or High Temp Rubber Spatula

•  1 lb. lamb shoulder chops 500 g
•  1 onion, finely chopped 1
•  1 clove garlic, minced 1
•  1 tbsp butter or margarine 15 ml
•  1 tbsp flour 15 ml
•  2 tbsp tomato paste 30 ml
•  1/2 tsp paprika 2 ml
•  1 small green or red pepper, cut into 1" (2.5 cm) cubes 1
•  1 cup beef broth 250 ml
•  1/4 cup sour cream 50 ml

1.  Trim fat and bones from meat and cut meat into 1" (2.5 cm) cubes.
2.  Place onion, garlic and butter or margarine in a 3-quart (3 L) casserole dish.
3.  Cook at P7 2 - 3 minutes.
4.  Add flour, tomato paste and paprika and cook at P7 for an additional 2 minutes.
5.  Add lamb, pepper and broth.
6.  Cover and cook at P6 24 – 26 minutes.
7.  Stir in sour cream and serve with vegetables.

For added flavor, the meat could be browned in a pan prior to adding it to the dish. Any meat could be substituted if folks don’t prefer lamb.