Lamb and Lima Bean Stew

In a saucepan cover beans with water; bring to a boil and boil for 2 minutes. Remove from heat and let stand for 1 hour; drain. In a large soup pot with a cover, brown lamb in hot oil; add beans, chicken broth, and the 2 cups of water. Add salt, pepper, and thyme. Cover and simmer for 1 1/2 hours, or until meat and beans are nearly tender. Add the onions, potatoes, and carrots. Bake at 350°, uncovered, for about 30 minutes longer, until vegetables are tender. Combine flour and cold water; stir until smooth. Stir into the stew mixture and place over low heat, cooking until thickened, stirring frequently.
Serves 6.

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