Creamy Lamb and Mushrooms
Serves 4-5

750 g Highland Texel Gourmet Lamb, sliced thinly
1/4 cup flour
1 tsp salt
2 onions, minced
250 g mushrooms, sliced
I clove garlic, minced
3 Tbsp. oil
2 Tbsp flour
1 cup stock (self-made from lamb shank,
1 Tbsp Worcestershire sauce
1 cup sour cream

Roll lamb in half the flour and salt.

Saute onions, mushrooms and garlic in oil for 5 minutes.

Add lamb. Brown evenly, remove from pan.

Combine 2 tablespoons flour with drippings in the pan. Add stock and Worcestershire sauce. Cook until thickened.

Add sour cream, heat slowly until gravy simmers.

Add meat and vegetables and heat for a few minutes. Sprinkle with chopped parsley before serving. Serve on rice or noodles.