Ingredients: 4 pounds lamb 2 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper 4 tablespoons all-purpose flour 3 cups beef broth 1 tomato, seeded and chopped 2 garlic cloves, crushed 1/2 teaspoon thyme 1 bay leaf 6 carrots, sliced 8 potatoes, peeled and cubed 1 onion, chopped 2 tablespoons butter 2 teaspoons granulated sugar 1 (10-ounce) package frozen peas

Recipe Info Category: Stews Rating: 2 Contributor: A. Gutierrez

Cut lamb into 1 1/2-inch cubes; pat dry.

Heat oil in a kettle and brown lamb cubes. Sprinkle with salt, pepper, and flour then continue cooking, uncovered, over high heat, until well browned. Add beef broth and bring to a boil.
Add 1 chopped tomato, crushed garlic cloves, thyme, and bay leaf. Bring to a boil, lower the heat, and simmer covered for 45 minutes.

Meanwhile, in a skillet, saute sliced carrots, diced potatoes, and chopped onion in butter. Sprinkle with sugar then add to the lamb mixture. Bring again to a simmer, cover, and cook about 1 hour, or until the vegetables are tender.

Add frozen peas 5 minutes before done and heat through.