In a 12 inch skillet, heat the vegetable oil until it begins to simmer over medium-high heat. Add the onions, and carrots and cook until they just begin to brown a bit, about 3-4 minutes. Stir in the garlic. Stir in the lamb or beef, salt, and pepper and saute until the meat is cooked through and no longer has any pink. Drain excess fat (**See Recipe Notes ) Sprinkle the meat mixture with the flour and stir to evenly coat. Cook for 1 minute. Stir in the tomato paste, chicken broth, Worcestershire, rosemary, and thyme. Bring the mixture to a boil, then reduce the heat and cover, and gently simmer, until the mixture thickens a bit, about 10-12 minutes. Stir in the thawed and well-drained corn and peas.