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Slavonija Braised Lamb

Braised lamb cubes cooked slowly with onion, paprika, and stock, finished with sour cream, served with spaetzle.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Lamb and butter match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and 2,230 recipes mention both. Both carry gamma-nonanolactone, which smells coconut, creamy. The science ↓

The recipe

Timeabout 45 minutes

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Braise the lamb

  1. Brown lamb slowly in butter, adding additional butter if needed, then add onion.

  2. Add paprika and saute 2 or 3 minutes, then add vinegar, salt, and stock.

  3. Cover and simmer until meat is tender, about 45 minutes.

  4. Stir in sour cream and heat to serving temperature.

  5. Serve with spaetzle or noodles.

Make the spaetzle

  1. Mix eggs, salt, and flour together to form a fairly stiff dough.

  2. Pat dough into a rectangle about 1/8 inch thick on a damp breadboard.

  3. With a damp table knife, cut dough into strips 1 inch wide.

  4. Cut or pinch off 1 inch pieces and drop into a kettle of boiling salted water.

  5. When the dough comes to the surface, they are done.

  6. Drain in a colander and quickly turn into a hot bowl or casserole.

  7. Sprinkle with butter or buttered crumbs.

  8. Toss lightly and serve with any sauced meat dish.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Lamb + buttertop 9% of all pairs
    Aroma overlapstrong
    Mentioned together2,230 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  2. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Butter + flourtop 6% of all pairs
    Aroma overlaplow
    Mentioned together122,858 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + oniontop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together42,827 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Butter + eggtop 8% of all pairs
    Aroma overlapstrong
    Mentioned together118,511 recipes

    Shared aroma: nonanal (fat, citrus).

Butter and flour share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lamb shoulder
Provides the meat that becomes tender and rich during slow, covered simmering.
Butter
Carries the heat for browning the lamb and adds rich flavor and fat.
Onion
Softens while cooking and adds savory sweetness to the braising liquid.
Sour cream
Stirred in at the end to add creamy richness and a mild tang to the sauce.
Eggs
Bind the flour and set during cooking to give the spaetzle its structure.
Flour
Forms the gluten network that gives the stiff dough its shape and chew.

The step that matters

Stir in sour cream and heat to serving temperature. Sour cream can split or curdle when boiled hard, so it should be warmed gently after the pan is taken off a rolling simmer.

Flavor stand-ins for the tarragon

How well each one fits the dish's main ingredients (lamb, butter, onion, cream, egg, flour):

  1. Garlicbetter flavor fit
  2. Nutmegbetter flavor fit
  3. Parsleybetter flavor fit
  4. Tarragonthe original

Fit is the average pairing score against lamb, butter, onion, cream, egg, flour. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More braised lamb recipes

Shoulder 9Breast 8Loin 6Liver 3Shanks 3 See all 3 →

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