2 pounds lamb shoulder, cut into cubes (not stew meat)
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 to 4 cloves garlic, minced
2 tablespoons tomato paste
2 cups chicken broth (or 1 1/2 cups water and 1/2 cup white wine)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly chopped thyme leaves
3 carrots, peeled, cut into 2-inch lengths
Cooked rice or noodles, for serving
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