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

1. Cut lamb into 1 1/2-inch cubes; pat dry.
2. 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.
3. 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.
4. Add frozen peas 5 minutes before done and heat through.

Makes 8 servings.