1 1/2 to 2 pounds boneless lamb shoulder, cut into 1-inch cubes
1/4 cup all-purpose flour
1 tablespoon vegetable oil
1 large can (28 ounces) tomatoes, cut up
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried leaf thyme, crumbled
1 1/2 cups frozen green beans
1 bag frozen small white onions or 2 medium onions, coarsely cut up

Coat lamb pieces with flour. Heat oil in a heavy Dutch oven over medium heat; brown lamb in hot oil. Add tomatoes, salt, pepper, and thyme. Reduce heat, cover, and simmer 1 1/2 hours, or until lamb is tender, stirring occasionally. Add green beans and onions. Cover and simmer for 20 to 25 minutes, or until vegetables are tender.
Lamb stew serves 6 to 8.

Source: http://southernfood.about.com