GETTING READY
1) Pare a band of skin, about 1/2 inch wide, around center of each potato.
2) In Dutch oven, heat oil over medium heat, and brown the meat in batches until browned on all sides.
3) Using slotted spoon remove the browned meat.

MAKING
4) In the same oil, saute the onions, until browned on all sides.
5) Using slotted spoon remove the onions and set aside.
6) Drain off all the fat from pan.
8) In the same pan, place the lamb back.
9) Stream in 2 cups of water, the tomato juice, salt, and pepper; bring to boiling.
10) Lower the heat, put the lid on and simmer for 30 minutes.
11) Mix in the onions, carrots, and potatoes to lamb mixture.
12) Put the lid on and simmer for 40 minutes longer, or until meat and vegetables are tender.
13) Take the pan away from heat and skim off fat.

FINALIZING
14) In a cup mix together flour with 6 tablespoons water.
15) Stir the flour mixture into the lamb mixture, stirring constantly over low heat.
16) Mix in peas and 3 tablespoons snipped dill.
17) Put the lid on and simmer, for 10 to 15 minutes longer, or until peas are tender.
18) Take the pan off the heat and allow to stand for 5 minutes; skim off any fat.

SERVING
19) Serve the stew into heated serving bowl.
20) Garnish with a fresh dill sprig.