2 tbsp. vegetable oil
2 lbs. boneless lamb stew meat or boneless lamb, cut into 1 inch cubes
1 tsp. granulated sugar
2 1/4 c. water
3/4 tsp. dried thyme
Salt to taste
Pepper to taste
3 med. potatoes, peeled and halved
6 sm. onions, peeled
2 c. fresh peas or 1 pkg. (10 oz.) frozen peas, thawed
1/4 c. all-purpose flour
1/2 c. light cream
1 tbsp. chopped parsley

Heat oil in a Dutch oven or large, heavy saucepan. Brown lamb, a few pieces at a time, in hot oil; transfer lamb to a plate. Drain fat from pan. Return lamb to pan. Sprinkle with sugar and cook, stirring constantly, one minute. Add water and thyme. Sprinkle with salt and pepper. Bring mixture to a simmer; cover and simmer 45 minutes.

Stir in potatoes and onions; cover and simmer 20 minutes. Stir in peas; cover and simmer until meat and vegetables are tender, about 15 minutes. Put flour in a small bowl; slowly stir in cream. Stir flour mixture into lamb. Cook until mixture thickens, about 5 minutes. Correct seasoning. Sprinkle with parsley. Serve immediately. Yield: 6 servings.