Lamb and Barley Stew

Ingredients

• 12 ounces boneless lamb shoulder, trimmed and cut into ½" cubes
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1 medium-size yellow onion, chopped
• 3 cloves garlic, minced
• 2¼ cups water
• 2 medium-size carrots, peeled, halved lengthwise, and thinly sliced
• 1½ cups tomato-vegetable juice
• ½ cup Barley
• ¼ teaspoon each ground cinnamon and ginger
• ¼ teaspoon salt
• 1/8 teaspoon black pepper