Lamb Stew

Ingredients:
- 2 lbs shoulder loin lamb, deboned, cubed
- 2 tbsp butter
- 2 tsp corn starch
- 1 tbsp cumin
- 1 tbsp ginger, minced
- 1 tsp rosemary
- 2 stalks carrots, chopped
- 1/4 cup raisin
- 3/2 cup water
- 4 tsp salt

Preparation:
- Melt butter in skillet on high heat. Add ginger and lamb and stir for 1 minute. Mix corn starch with the meat while stirring, until all starch is dissipated in the meat.
- Add water into the skillet until it boils. Then add cumin, rosemary, carrots, raisin, and salt. Reduce heat to simmer for 30 minutes.