Created by Sue on May 10, 2013
Step 1: Heat oil in a large skillet and cook onions and carrots until they soften; if they give you trouble, add the water when the onions become golden; it helps them cook faster.
Step 2: Add remaining ingredients and cook until lamb is browned and cooked through, draining any excess fat.
Step 3: Serve with hot steamed rice or saffron rice.