Cut the lamb into two inch or so chunks. In a large sturdy pot, heat the cooking oil on medium heat. Add the pieces of lamb and brown them on all sides, turning as needed. Remove the lamb from the pot and drain off all but one tablespoon of the cooking liquid (if your lamb is fairly free of fat to begin with, this step may be unnecessary).
Return the lamb to the pot on medium heat. Sprinkle with 1 tablespoon of sugar and stir to coat. Sprinkle with 1 tablespoon of flour and stir again. Cook, stirring, for three minutes.
Pour on the wine and add the diced tomatoes, the crushed garlic, the bouquet garni and the nutmeg. Season to taste with salt and pepper. Complete the pot with just enough water to barely cover the lamb and bring to a low boil. Cover the pot and put on low heat to simmer for one hour.
Meanwhile, prepare the vegetables. Peel and slice the carrots, turnips, and onion. Melt the butter in a large skillet on medium heat and add these vegetables. Cook, stirring occasionally for 10 minutes, then remove from heat. You want the vegetables to become slightly tender, not brown.
Steam the green beans until just tender (the microwave works fine for this). Rinse with cold water and set aside to be added at the end.
After the lamb has simmered for one hour, stir in the cooked vegetables and peas (if they are still frozen, that's fine). Simmer for another 15 to 20 minutes, perhaps with the lid off if you want to reduce the cooking liquid a bit. The vegetables should be just tender not overcooked and tired looking, so don't leave it too long on the heat at this point. Stir in the green beans and heat for five more minutes.
Serve hot.
Makes 6 servings