Cossack Braised Lamb

• 3 1/16 pounds lamb shoulder cubed 1/2 inch
• 2 each onions chopped
• 1 tablespoon tarragon leaves
• 1/2 tablespoon paprika
• 2 cloves garlic minced
• 2 teaspoons salt
• 1/2 cup beef stock prefer veal stock if possible
• 1 cup yogurt, plain
• 2 each apples cored, peeled, cubed 1/2 inch

1. Brown lamb slowly in butter, add additional butter if necessary.
2. Add onion, paprika, and tarragon.
3. Saute for 4 to 5 minutes, add vinegar, salt, pepper, and stock.
4. Cover and simmer until meat is tender, about 1 hour.
5. Stir in the yogurt and apples and simmer for 15 minutes more.
6. You may want to serve this dish with rice or noodles.

lamb shoulder, onions, tarragon, paprika, garlic, salt, beef stock prefer, yogurt, apples

Taken from recipeland.com/recipe/v/cossack-braised-lamb-37572 (may not work)