Ragout Of Lamb

• 1 tablespoon butter or margarine
• 1/4 cup plus 3 tablespoons all-purpose flour
• 2 cups hot water
• 2 pounds lamb shoulder, cut into 1/2-inch cubes
• 1 large carrot, finely chopped
• 1 onion, finely chopped
• 3 whole cloves
• 1/4 bay leaf
• 1/2 teaspoon minced fresh parsley leaves
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1 (10-ounce) package frozen green peas

1. Melt butter in a small Dutch oven over low heat; add flour, stirring until smooth. Cook, stirring constantly, until mixture is golden brown. Gradually add water; cook over medium heat, stirring constantly, until thickened and bubbly. Add remaining ingredients, except peas and Farina Balls.
2. Cover and simmer 2 1/2 hours or until lamb is tender. Add peas, and continue cooking 15 minutes. Remove cloves and bay leaf; discard. Serve ragout with Farina Balls.

butter, flour, water, lamb shoulder, carrot, onion, cloves, bay leaf, parsley, salt, white pepper, green peas

Taken from www.myrecipes.com/recipe/ragout-of-lamb (may not work)