Trim fat from lamb; cut into bite size pieces. Sprinkle with salt and pepper then toss with flour.
In a Dutch oven, heat 1T olive oil. Add the floured lamb and the chopped onions; cook until lamb is browned on all sides, stirring frequently.
Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for about 1 hour, until lamb is tender.
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