- 2 pounds lamb shoulder, cut into cubes (not stew meat)
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 to 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups chicken broth (or 1 1/2 cups water and 1/2 cup white wine)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly chopped thyme leaves
- 3 carrots, peeled, cut into 2-inch lengths
- Cooked rice or noodles, for serving
Toss lamb with flour in a small bowl. Heat olive oil in a deep, wide skillet or Dutch oven set over high heat. Add lamb, spreading it out to cover the surface of the pan. Don't stir for about 5 minutes, so you can develop a rich brown color on the lamb. Add garlic, stir and cook about 5 minutes more, stirring if it appears the lamb or garlic may burn. Add tomato paste, chicken broth, salt, pepper, and thyme. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes. Remove cover and add carrots. Replace the cover ajar so that some of the steam can escape. Simmer 20 minutes more. Season with salt, if needed. Serve over cooked rice or noodles.
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