BEEF OR LAMB NAVARIN
May and June are the perfect time to make this dish, when fresh peas appear on the market and you can get real lamb (vs. mutton) INGREDIENTS 2 tbsp extra virgin olive oil 2 lbs boneless lamb shoulder, trimmed and cut into 12 pieces salt and freshly ground black pepper 1 onion, diced 4 sprigs thyme 1 tbsp plain flour 1 cup strong chicken or beef stock 1 14 oz can tomatoes, diced 2 garlic…