1. Peel and slice carrots; peel and cut onions; thaw mutton slices.
2. Heat the pan and use chopsticks to spread the lamb slices one by one on the non-stick pan. Turn over after the lamb changes color. Then take it out.
3. Use the mutton oil in the pot just now, heat it, add the sliced onions and carrots, and stir-fry evenly over high heat.
4. After the carrots are ripe, add spare lamb. Add cooking wine, cumin and salt in sequence. Stir fry until the lamb is cooked.