Serves : 6
Ingredients :
3 lbs Lamb Shoulder, Cubed 1.5 kg
  Salt and Pepper  
1/2 cup Flour 50 ml
1/2 cup Vegetable Oil 50 ml
2-1/2 cups Beef Stock 625 ml
1 Head Garlic, separated into peeled cloves 1
1 Sweet Red Pepper, diced 1
1 tsp Dried Rosemary, Small Onions and Potatoes, Rutbaga or Carrots cut into pieces 5 ml
1 cup Green Peas 250 ml
Directons :

Dust lamb with salt, pepper and flour. Brown in batches in oil. Add broth and bring to boil; return meat and juices with garlic, red pepper and rosemary. Simmer, covered, 45 minutes, stirring occasionally. Add root vegetables and simmer another 40 minutes, adding peas for last 5 minutes. Taste and adjust seasonings