Instructions: Brown lamb slowly in butter, add additional butter if necessary. Add onion, paprika, & tarragon. Saute for 4-5 minutes, add vinegar, salt, pepper, & stock. Cover & simmer until meat is tender, about 1 hour.

Stir in the yogurt and apples and simmer for 15 minutes more. You may want to serve this dish with rice or noodles.

Poreshemov, Kiev, Ukraine circa 1995

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