Heat olive oil in a dutch oven over medium heat.
Mix lamb and flour in a bowl and saute in the dutch oven until the lamb is brown on the outside.
Remove the lamb from the dutch oven and saute onions in the same pot until golden brown.
Add in celery, carrots, garlic and potato to the onion and saute for about 10 minutes.
Add the lamb back to the dutch oven.
Add tomato paste, mushrooms, salt, bay leaf, black pepper and turmeric to the lamb and vegetables. Stir well until everything is combined.
Add in beef broth, stir and cover with the lid.
Turn the heat to medium low and let it cook for about two hours until the lamb and vegetables are fully cooked.
Take the lid off and let it simmer for 15 minutes.
Top with parsley and serve warm.