• 600g boneless lamb shoulder roast, cut into 3cm pieces
• 1 brown onion, coarsely chopped
• 20.00 ml White Plain Flour
• 250ml (1 cup) chicken style liquid stock
• 400g baby potatoes, halved or quartered if larger
• 2 carrots, peeled, coarsely chopped
• 80g (1/2 cup) frozen peas, thawed