PALOCLEVES

– 1/3 cup canola oil

– 10 ozs. Lamb shoulder in 1/2” cubes
– 4 cloves garlic
– 2 bay leaves
– 1 yellow onion
– Salt & pepper
– 2 tbsp. Paprika
– 4 ozs. Russet potato
– 4 ozs. Yellow snap beans
– ¾ cup sour cream
– 2 tbsp. Flour
– 1 tbsp. Roughly chopped dill

1. Heat oil at medium-high, then brown lamb for 8 minutes, remove

2. Add garlic, bay, onion, salt, and pepper until soft, about 15 minutes.
3. Add lamb, paprika, and about 4 cups water, bring to a boil, reduce, and cook until rather tender,
about 20 minutes
4. Add potatoes and beans, stir until vegetables and lamb are tender, about 15 mins.
5. Stir together sour cream and flour, and stir until smooth, about 10 mins.
6. Garnish with dill and more sour cream.

Notes:
– Incorporate the flour with the garlic and onions, not the sour cream
– Can probably skip the potatoes entirely