Trim lamb and cut into bite-size pieces about 3/4 inch (2 cm). In heavy saucepan,
heat 1 tablespoon (15 mL) each of oil and butter over medium-high heat and stir-fry
lamb until liquid evaporates and lamb is well browned. Add chopped onions and garlic;
sauté until onions are tender. Sprinkle in flour, salt and thyme; cook, stirring
constantly until well blended. Add stock and red wine, if using. Stirring constantly,
bring to a boil. Add sliced potato; reduce heat, cover and simmer, about 35 to 40
minutes or until meat is tender.
Add carrots and cook, covered until carrots are tender, adding water if necessary.
Meanwhile, in saucepan, heat 1 tablespoon (15 mL) oil; sauté pearl onions until
browned and tender; add to stew along with peas. Simmer 5 more minutes. Taste and