Cut lamb into 2inch to 3inch cubes. Season with salt and pepper and dust with flour. In a Dutch oven, heat oil over medium high heat until smoking. Add lamb pieces 4 at a time and cook until deep golden brown on all sides. Continue until meat is finished, removing pieces to a plate. Add garlic and onion and cook until golden brown, 8 to 10 minutes. Roll browned pieces of lamb into flour again and add to pan. Add tomatoes, thyme and veal stock and bring to a boil. Lower heat to simmer and cook 30 minutes. Add scallions, carrots, turnips and cook 30 more minutes. Turn heat up slightly and add peas. Cook 3 minutes more and serve.
