1. In a Dutch oven cook lamb pieces in oil until brown.
3. Add water and garlic.
4. Heat to boiling; reduce heat.
5. Cover and simmer until lamb is almost tender, about 1 hour.
6. Skim fat from broth.
7. Add potatoes, carrots, onions, soup, salt and rosemary.
8. Heat to boiling: reduce heat.
9. Cover and simmer until lamb and vegetables are tender, about 30 minutes.
10. Add green pepper strips and simmer until crisp-tender, about 10 minutes.