Becuase I am going to culinary school right now, I knew I had to try my hand at making this particular dish (especially because I love lamb anyway). I've worked on developing this recipe for a few weeks, ending up with this result.
Step 1: Ingredients
2.5lbs lamb meat (you can use any you like. I used leg, because that's what I could find)
1 tbsp sugar
4 smallish-medium carrots
2 large red potatoes
a good handful of pearl onions (about 15-20)
3 tbsp tomato paste
1/4 cup flour
1.5-2 quarts beef broth
1 cup dried plums
3/4 cup frozen peas
lamb: debone the meat, and cut off any fat or skin there may be on it. Cut into 1" cubes.
carrots and potatoes: peel and dice. For the carrots, slice them, and cut any slice that is 3/4" or larger in half.
Onions: peel and slice in half.
Plums: cut in half
Step 2: Meat
Put in the meat (you can cook in multiple batches), making sure it's in one layer (don't overcrowd the pan). Transfer to a holding vessel as it cooks. (I used a large measuring bowl)
Return the meat to the pan. Add the sugar and stir. Cook the meat a bit longer, caramelizing it. Take it back out of the pan. Add some water or red wine to the pan to lift the good brown stuff (called fond) on the bottom of the pan. This is all pure flavor.
Step 3: Vegetables
Cook the potatoes in the pot until they are cooked fully and tender. Remove them to a bowl to hold.
Put the carrots and onions in. Cook them until fully cooked and tender.
Add the tomato paste. Stir and cook it until it's a bit darker and aromatic. (This is called "pincéing")
Step 4: Coming together
Add the meat back in and stir, coating it in the tomato. Sprinkle the flour on top and stir again.
Pour the broth into the pot, adding enough to cover the meat and vegetables (the true amount depends on the size and shape of your pot). Cover with a lid. Turn the heat down to medium-low.
Step 5: Cooking
At this time, add the potatoes and plums in, and keep cooking for around 20mins, stirring frequently.
Heat the peas in the microwave until warm, and stir them into the stew just before you serve it.