|Vegetable oil||3 Tablespoon|
|Yellow onion||1 Large, peeled and coarsely chopped|
|All-purpose potatoes||3 Small, peeled and cut into 1-inch cubes|
|Carrots||4 Medium, peeled and cut into 1/2-inch cubes|
|All purpose flour||2 Tablespoon|
|Beef broth||1 1⁄4 Cup (20 tbs)|
|Dried rosemary||1⁄2 Teaspoon, crumbled|
|Cubed cooked lamb||2 Cup (32 tbs)|
|Frozen baby green peas||10 Ounce, thawed (1 Package)|
|Black pepper||1⁄4 Teaspoon|
1. Heat the oil in a 2-quart saucepan over moderate heat. Add the onion, potatoes, and carrots, and cook, uncovered, for 5 minutes, or until the onion is soft. Sprinkle the vegetables with the flour, and cook, stirring, for 1 minute.
2. Gradually add the beef broth, stirring constantly, then the rosemary. Bring to a boil, partially cover the saucepan, lower the heat, and simmer, stirring occasionally, for 15 minutes, or until the carrots and potatoes are almost tender.
3. Uncover, add the lamb, peas, salt, and pepper, and mix well. Simmer for 5 more minutes. Serve with a fresh green salad and some crusty bread.