1 LB. BONELESS LAMB, CUBED
3 TABLESPOONS OIL
3-4 TABLESPOONS FLOUR
1 TEASPOON ROSEMARY
SALT AND PEPPER TO TASTE
1 ONION, DICED
3 CARROTS, DICED
1-2 STALKS CELERY, DICED
3 CUPS STOCK, CHICKEN OR BEEF
1-1/2 POUNDS POTATOES
1 TABLESPOON FRESH THYME
IN A LARGE DUTCH OVEN, HEAT OIL OVER MEDIUM HEAT.
STIR FLOUR, ROSEMARY, SALT, AND PEPPER.
FLOUR LAMB CUBES AND BROWN IN HOT OIL.
DRAIN.
IN SAME PAN, SAUTÉ ONIONS, CARROTS, AND CELERY.
RETURN MEAT TO PAN AND ADD THE POTATOES AND STOCK.
REDUCE HEAT AND SIMMER AT LEAST TWO HOURS OR UNTIL LAMB IS TENDER.
STIR IN A MIXTURE OF CORNSTARCH AND WATER TO THICKEN.
ADD THYME AND COOK AN ADDITIONAL 5 MINUTES.
