1 tsp. olive oil
1 lb. lamb, cut into sm. pieces
1 c. long grain rice
1 c. chopped carrots
1 tbsp. curry powder
1 tbsp. flour
1 1/2 c. milk
1 tsp. salt
1 tsp. vegetable oil

Cook 1 cup rice into 2 cups of boiling water with 1 teaspoon of salt, and 1 teaspoon of vegetable oil. Cover with lid; turn to medium heat for 20 minutes.

Take a skillet with medium heat with 1 tablespoon olive oil, 1 cup chopped lamb meat, 1 cup carrots put into skillet. Stir continuously over medium heat until meat is thoroughly heated. Sprinkle in mixture of flour, curry powder and milk. Stir until mixture turns to a fine grain. Remove from heat. Pour mixture over rice and serve.