1 1/2 lbs. lamb stew meat (cut in cubes)

6 tbs. all purpose flour

1 tsp. sea salt

1 tsp. black pepper

3 cups water

 2 tbs. canola oil

4 medium carrots (cut into 1 inch pieces)

3 large potatoes (peeled and cubed)

1 cup fresh peas or frozen (defrosted)

1/2 cup half and half cream


1. In a large Ziploc bag, combine 4 tablespoons flour, sea salt and black pepper. Add lamb. Shake and coat well.

2. In a deep pot, put canola oil.  Brown lamb on all sides.



3. Add water and bring to a boil. Reduce heat. Cover and simmer for 1 hour or until meat is almost tender.

4. Add the carrots, peas and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender.

5. In a small bowl, place remaining flour; stir in half and half until smooth. Add to the stew.


6. Bring to a boil. Cook and stir for 2 minutes or until thickened.