* 1 kg Lamb off the bone, trimmed of Fat and cubed (keep the fat)
* 500 g Onions, sliced
* Garlic to taste, sliced
* 1 litre hot water or Stock
* Seasoning
* 3 bay leaves
* 1 kg Potatoes, peeled and sliced
* 150 ml Sour cream
* 1 tablespoon Red wine vinegar

===Method===
* Render the trimmed Fat in a heavy bottomed saucepan.
* When the fat has turned to scratchings, remove and discard.
* Add the Lamb, Onions and Garlic and Fry until the Meat is Browned.
* Add the hot water or Stock, the seasonings and the Bay leaves.
* Bring to the Boil, reduce the heat, cover and Simmer for 1 hour.
* Add the Potatoes and Simmer for a further 30 minutes, removing the lid towards the end to allow the Stock to thicken.
* Once the Potatoes are cooked, stir in the Cream and the Vinegar.

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