LAMB STEW

    3    lbs boneless lamb meat for stew - cubed
    1/2  cup flour
    1/2  tsp thyme
    1/2  tsp rosemary
    1/2  tsp garlic powder
    1    can beef broth
    6        potatoes - washed & cubed 
    3    lg  carrots peeled & sliced
    8    sm  white onions - chopped
    6        garlic cloves
    12   oz  frozen peas
             salt & pepper to taste

Mix flour with spices, add a pinch of salt. Coat lamb cubes 
with mixture. Coat the bottom of a large pot with oil; Heat
it up a bit and toss in your garlic & onions.
Sauté until onions start getting brown. Add the lamb and sauté
that, mixing occasionally. Add the rest of the ingredients, 
except the peas and enough water to cover everything. Cook for
1 1/2 hours, stirring once in a while. At this point you can 
taste the stew and  add salt & pepper if you like. Keep 
cooking until the mixture becomes thick enough for your taste.
Serve with a robust bread (Dark Lithuanian, seeded rye, 
whole wheat, etc.,) and a side of Israeli salad. 

Bon Apetit!