This is a wonderful recipe. I made a few changes. I doubled the broth and wine. I cooked the onion and celery in oil until tender, then added the lamb,browning on all sides. I then stirred in the wine to deglaze the pan and added the beef broth, and spices and simmered for about 1 hour. Then, I stirred in vegetables and cooked until tender (about 20 minutes) I doubled the flour and mixed with a little water to make a slurry. I stirred in the slurry, brought to a boil and cooked for 1 minute. Then, I stirred in the sour cream (doubled again) and heated through. If you boil the sour cream, it separates a bit. Enjoy all!
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This is a wonderful recipe. I made a few changes. I doubled the broth and wine. I cooked...