Dredge lamb in flour mixed with salt and pepper. In dutch oven or heavy saucepan 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.