Ingredients

2 lb boness lab shoulder, cut into 1 1/2" cubes

4T flour

3-4 T vegetable oil

2 large onions cut into quarters

2 1/2 cup hot water

3t salt

1/2 t pepper

1/4t dried thyme

6 small new potatoes

6 small carrots

1 package (10oz) frozen peas

2T chopped parsley

Preparation

  1. Coat lamb with 2T of flour. in 2T hot oil in dutch oven , brown lamb cubes, 1/2 at a time; remove as they brown. add more oil as needed.
  2. Add onion to pan drippings and sautee until browned, return meat to dutch oven.
  3. add hot water, salt pepper and thyme; bring to boiling. Reduce heat and simmer, covered, for 30 minutes
  4. Add potatoees and carrots, simmer 30 minutes longer. Add peas and simmer for 15 minutes
  5. Mix remaining flour with 3T water until smooth. Gradually stir into mest mixture and bring to boiling. Reduce heat and simmer 3 minutes. garnish with parsley.