Put the lamb in a bowl with the paprika, the pepper and half of the salt, and stir until the meat is evenly coated. Cover the bowl and leave it in a cool place to marinate for at least 6 hours or overnight. Stir the meat once during this period.
Pour enough water into a large saucepan To fill it about 2.5 cm (1 inch) deep, place a vegetable steamer in the pan and bring the water to the boil. Put the chopped kale in the steamer and sprinkle it with the remaining salt and the caraway seeds Cover the saucepan and cook until the kale is just tender and bright green 5 to 6 minutes.
Meanwhile, melt the margarine in a large heavy frying pan. Stir in the garlic, shallots and bay leaves and cook them over medium heat until the shallots are softened - 1 to 2 minutes increase the heat to high and saute the lamb, stirring occasionally, until it has changed colour all over - 2 to 3 minutes. Stir in the tomatoes and sherry. Bring the mixture to the boil and cook it for 2 minutes.
Spoon the kale into a hot serving dish, cover it and keep it warm. Transfer the lamb and its sauce to a second hot dish, stir in the soured cream and serve immediately, accompanied by the kale.
