Lamb Soup With Sour Cream Palócleves
Ingredients
- 1⁄3 cup canola oil
- 10 oz. lamb shoulder, cut into ½″ cubes
- 4 cloves garlic, finely chopped
- 2 bay leaves
- 1 large yellow onion, finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. Hungarian hot paprika
- 4 oz. russet potato, peeled and cut into ½″ cubes
- 4 oz. yellow snap beans, cut into 1″ pieces
- 3⁄4 cup sour cream, plus more to garnish
- 2 tbsp. flour
- 1 tbsp. roughly chopped dill
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