3 lb. lamb stew meat, cubed
2 to 4 tbsp. cooking oil
1 tbsp. sugar
Salt & pepper
3 tbsp. flour
2 to 3 c. beef bouillon
1 c. canned tomatoes or 3 tbsp. tomato paste
2 cloves garlic, minced
1/4 tsp. thyme or rosemary
1 bay leaf
6 potatoes
6 carrots
6 turnips (optional)
12 sm. white onions or sm. onions, quartered
1 c. green peas
1 c. green beans, cut into 1 inch pieces

Dry lamb cubes and brown in hot oil in Dutch oven. When browned, sprinkle with the sugar and toss until sugar is light amber. Add salt and pepper and flour and stir well until all mixed. Add bouillon and let simmer for a few minutes to blend liquid with the flour. Add tomatoes or paste and herbs. Let simmer for about 1 hour, off heat. Skim what fat you can, add vegetables (not peas or green beans) and let simmer again for about 1 hour until vegetables are cooked. Now add peas and beans. Let cook about 15 minutes more. Serve hot.