1 1/2 to 2 c. potatoes, cut in bite size pieces, 2 to 3 med. potatoes
1/2 c. onion, coarsely chopped
2 tbsp. butter
1 1/2 to 2 c. cooked lamb, cubed
1/2 c. fresh tomato, chopped
1 tsp. thyme
1 tsp. dill
2 tbsp. flour
1/4 c. milk
1 c. sour cream

Cook potatoes in salted water. In skillet saute onion in butter. Add lamb, tomato and spices. Cook until tomato is tender, about 10 minutes. With a lotted spoon remove onion, tomato and onion from skillet, leaving juice. Add flour to juice; thicken. Add milk. Add sour cream. Add lamb, tomatoes, onions and drained potatoes. Simmer until warm through 5 to 10 minutes.

This recipe is a great way to use up leftover roast lamb with herbs.