|Source: Bev Rhodes, Main Library (2006)|
|Prep time: 20 minutes||Cooking time: 20 minutes||Total time: 40 minutes|
Combine flour, salt and pepper in a large plastic storage bag. Add lamb; seal tightly and shake to coat. Heat oil in a large nonstick saucepan over medium-high heat. Add the lamb and cook until browned. Add onions and tomato paste, stirring to coat well. Add potato, carrots and broth; bring to a boil. Cover and simmer until lamb and vegetables are tender, about 20 minutes. Stir in peas and parsley; heat through.