Great cubed lamb sauce for noodles!

3 lbs Alberta lamb shoulder, cut into 1 inch cubes
3 tablespoons butter
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons paprika
2 onions, thinly sliced
1 cup hot water
2 cups sour cream
1 lb egg noodles
1 tablespoon poppy seeds

Melt butter in large Dutch oven. Add lamb cubes, brown evenly. Drain drippings from pan.
Sprinkle lamb with salt, pepper and paprika. Add onions and water. Cover and simmer
for one hour or until lamb is tender.  Add more water during cooking period if needed.
Gradually stir in sour cream, heat but do not boil.
While lamb is cooking, cook noodles according to package. Drain. Add poppy seeds
to noodles and toss.
Arrange noodles on serving platter and pour lamb and sauce over.
Serves 8.