Paprikash Lamb Stew with Potato Dumplings

1 ½ pound boneless lamb, cut into 1 ½” cubes

2 onions, sliced thin

2 cloves minced garlic

1 red pepper, sliced

1 cup sliced carrots

3 tablespoons olive oil

1 teaspoon salt

1 tablespoon hot paprika

½ tablespoon smoked paprika

1 cup chicken broth

1/2 cup red wine

1 cup sour cream

Stir fry onions, garlic, red pepper and carrots in olive oil in a large heavy skillet or electric frying pan over medium heat about 10 minutes. Push to the sides of the pan and add the lamb and cook about 10 more minutes until lightly browned. Turn heat to medium low and mix the vegetables and meat together. Sprinkle salt and paprika on top and add the broth and wine, cover and simmer for about 30 minutes. Make dumplings: combine the 1 cup mashed potatoes, 1 egg, 2 tablespoons half and half cream, 1 teaspoon sugar and ¼ teaspoon salt if desired in a medium bowl. Gradually mix in ½ cup flour to make firm dough. Drop by teaspoons onto simmering stew. Cover and simmer for 3 to 5 minutes. Place a couple of spoons full of sour cream in each bowls before adding the meat and vegetables.

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