Trim fat from lamb; cut into bite-size pieces. Sprinkle with salt and pepper then toss with flour. In Dutch oven or large saucepan, heat 1 tablespoon olive oil. Add floured lamb pieces and chopped onion; cook until lamb is browned on all sides, stirring frequently. Add remaining ingredients and bring to boil. Reduce heat, cover, and simmer for about 1 hour, until lamb is tender. Serve over hot cooked rice, grits or polenta, couscous, or serve with hot buttered noodles or potatoes. Serves 4.