Cut the lamb into 2-inch pieces.
Step 2: In a large
saucepan or casserole, heat 1 tablespoon of oil. Brown over medium heat
a few pieces of lamb at a time. Sauté until brown on all sides.
Step 3: Put all pieces
of meat in the casserole, add garlic gloves and cook over high heat
for 1 minute.
Step 4: Remove half
of the fat. Toss the meat with flour, salt and pepper. Cook over high
heat for two minutes.
Step 5: Warm the stock
in a different saucepan. Add to the meat. Boil. Stir. Add the tomatoes
and herbs. Boil and simmer for 30 minutes over medium to low heat.
Step 6: Add the carrots,
onions and turnips. Simmer for 30 minutes again over medium to low heat.
Step 7: Cook the peas
in a saucepan with salted water for 5 minutes. Add to the lamb just
5 minutes before serving. Remove the herbs.
Wine suggestion: Red
Bordeaux, Cotes du Rhone Villages, Cahors (French Wine Guide).