2 lb Lean, boneless lamb -- cut int

1 lg Onion chopped

1 1/2 c Beef broth

2 tb Vegetable oil

1 t Tarragon vinegar

1/2 c Flour -- (plus 2 tbsp.)

2 ts Salt

2 tb Water

1/2 ts Dill seed

1 c Sour cream

1/2 ts Caraway seed

1/4 ts Rosemary leaves

Recipe by: Joel.Ehrlich@salata.com (Joel Ehrlich) Brown the lamb in oil in a skillet. Drain well. Combine the first measure of flour with the salt, dill seed, caraway seed and rosemary. Toss the lamb cubes in the mixture to coat thoroughly. Place the lamb cubes in a lightly oiled slow cooker. Stir in all the remaining ingredients except the second measure of flour, the water and the sour cream. Cover. Cook on the LOW setting for 10 to 14 hours. Turn to HIGH 30 minutes before serving. Combine the second measure of flour with the water. Stir into the slow cooker. Cover. Cook until thickened. Stir in the sour cream. Serve over hot buttered noodles and garnish with additional sour cream. Yields 4 Servings