Ingredients
1/4 cup all-purpose flour1 teaspoon salt1/2 teaspoon pepper3 pounds boneless lamb, cut into 3-inch pieces2 tablespoons canola oil1 can (28 ounces) diced tomatoes, undrained1 medium onion, cut into eighths1 tablespoon dried parsley flakes2 teaspoons dried rosemary, crushed1/4 teaspoon garlic powder4 large carrots, cut into 1/2-inch pieces4 medium potatoes, peeled and cut into 1-inch pieces1 package (10 ounces) frozen peas1 can (4 ounces) mushroom stems and pieces, drained
Preparation
In a large resealable plastic bag, combine flour, salt and pepper; add lamb, a few pieces at a time, and shake to coat. In a Dutch oven, brown the lamb in oil; drain. Add tomatoes, onion, parsley, rosemary and garlic powder. Cover and simmer for 2 hours.
Add carrots and potatoes; cover and cook 1 hour longer or until the meat is tender. Add peas and mushrooms; heat through. Thicken if desired.
