In a pot, heat oil and brown the lamb cubes. Remove lamb into plate.

In the same pot, add onion, garlic and cook until onion becomes translucent and garlic is fragrant (a couple of minutes).

Add flour, cook for 30 seconds while stirring regularly. Then add the beer, mix very well and add the rest of the ingredients to the pot.

Cover with a lid, bring to a simmer and lower the heat. Cook for around 50 minutes or until the lamb becomes soft that it falls apart when you touch it, and sauce is slightly thickened.

Remove bay leaf and thyme sprig. Season with ground black pepper and salt to taste, and serve with mashed potatoes or soda bread.

To cook in a slow cooker, after browning the meat, adding the flour to the onion and garlic. Transfer to the slow cooker along with the rest of the ingredients and cook on low for 8 hours.