Dredge lamb in flour mixed with salt and pepper.

In Dutch oven with tight-fitting cover, brown lamb in oil, adding remaining flour mixture toward end of browning time.
Drain excess fat.
Add boiling water, bouillon cubes, thyme, allspice and garlic powder; cover and simmer for about 1 hour.
Add potatoes, turnips and onions; recover and simmer for 1/2 hour, or until tender.
Add green peas; continue cooking for 15 minutes, or until heated through.
Reduce heat; gradually add milk or cream, mixing well.
Heat to serving temperature.
Add more salt or pepper to taste.