Stovetop - 6 Quart Kettle
1 lb lamb, cut into 1" cubes
2 cups boiling water
8 small onions, peeled and left whole
1 cup fresh peas
1 tsp thyme
1/8 tsp freshly ground pepper
3 to 4 Tbs flour1
Tbs fresh rosemary, minced
Place lamb cubes in a 6-quart kettle and cover with boiling water, boil again, then reduce heat.
Add rosemary and simmer for 15-20 minutes.
Add peas, onions and cook vegetables and lamb cubes until they are tender.
Drain liquid into a separate medium saucepan and thicken with flour.
Add remaining seasonings; then add lamb and vegetables to the sauce and heat through.Serve over hot rice or noodles.