1 pound lean, boneless lamb, cut into 1 ~ inch cubes 
3 cups beef broth 
salt & pepper to taste
2 bay leaf 
3 large potatoes, peeled and cut into 1 ~ inch chunks 
2 medium onions, cut into wedges 
2 cups sliced carrots 
1 tsp. dried thyme, crushed 
1 tsp. dried basil, crushed 
1 cup cold beer or water 
3 Ts all ~ purpose flour 
1/2 cup dairy sour cream 
2 tsp. snipped fresh mint  
In a large saucepan or Dutch oven combine lamb, broth, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Add a few ice cubes to jell the fat on top then skim fat off meat mixture. Add potatoes, onions, carrots, thyme, and basil. Cover and simmer for 30 minutes more or until vegetables are tender. Discard bay leaf. 
In a small bowl stir beer or water into flour. Stir into simmering meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. To serve, stir together the sour cream and mint. One or two tablespoons of sour cream on each serving. Makes 6 to 8  servings. This recipe is easily doubled.
Make ~ Ahead Tip: Combine sour cream and mint; cover and chill up to 24 hours.