2 tablespoons all-purpose flour
1 pound boneless lamb meat, cut into bite-sized pieces
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
4 cloves garlic, peeled and minced
1 bunch fresh parsley, chopped
1 cup red wine vinegar
Place flour in a medium bowl. Season lamb with salt and pepper, and dredge in flour to evenly coat.
Heat olive oil in a medium skillet over medium heat, and cook the lamb until evenly browned. Scrape up the brown bits from the surface of the skillet. Mix in garlic, parsley, and red wine vinegar. Reduce heat, cover, and simmer approximately 30 minutes, stirring occasionally.