Ingredients
2 1/2 lb lamb shoulder in 1 inch cubes
2/3 c All purpose flour
3 T Olive oil
3 Garlic cloves, chopped
3 c Vegetable broth
1 c Amber or brown ale
2 t sugar
1 lb Baby red potatoes, halved or quartered
1 lb Carrots, peeled, cut crosswise into 1 inch pieces
1/4 c Fresh parsley, chopped
2 t thyme, dried
1 1/2 c Frozen petite peas
1 1/2 c Frozen pearl onions
Preparation
Sprinkle lamb with salt & pepper, then dredge in flour, shaking off excess. Heat oil in heavy large pot over medium-high heat. Working in two batches, cook lamb until browned, about 6 minutes per batch. Transfer to bowl. Add garlic to pot; stir 30 seconds. Add lamb and any juices from bowl, then broth, ale, and sugar to pot. Bring to boil, scraping up browned bits. Reduce heat to low; cover and simmer 40 minutes.
Add potatoes, carrots, 1/4 c parsley, and thyme to pot. Cover and simmer until vegetables and lamb are tender, about 30 minutes longer. Add peas and onions. Cook until heated through, about 5 nimutes.
