3 lb. lamb shoulder, cut into 1 1/2" pieces
3 tbsp. salad oil
1/4 c. all-purpose flour
1 tbsp. sugar
2 tsp. salt
1/4 tsp. pepper
1 sm. bay leaf, crushed
6 med. potatoes, quartered
6 med. turnips, quartered
1 can (16 oz.) tomatoes
2 med. onions, quartered
1 clove garlic, minced
3 whole cloves
1/4 tsp. rosemary
2 c. water
3 carrots, quartered
1 pkg. (10 oz.) frozen green beans

Preheat oven to 350 degrees. In a large oven proof Dutch oven, brown lamb in oil. Remove lamb and drain off excess fat. Return lamb to Dutch oven.

In a small bowl, mix together flour, sugar, salt and pepper. Sprinkle over lamb; stir well. Add tomatoes, onion, garlic, cloves, rosemary, bay leaf and water. Cover and bake 30 minutes. Add potatoes, carrots and turnips. Bake, covered, another 30 minutes. Add beans and bake 30 minutes longer or until meat and vegetables are tender. Can also be done in the morning in a crock pot, cooking on low to medium all day.