In large skillet, heat oil over medium-high heat. Add lamb; cook 3-4 minutes, stirring frequently. Remove with slotted spoon and set aside.

In same skillet over medium heat, add onion and garlic; cook 3 minutes, stirring frequently. Add rice pilaf mix and cook 30 seconds, stirring occasionally.

Add water, contents of Spice Sack, saffron and hot pepper sauce; bring to a boil. Cover and reduce heat to low. Simmer 20 minutes.

Stir in shrimp, tomatoes and peas. Cover and continue to simmer 10-12 minutes, or until shrimp are opaque and liquid is absorbed.

Stir in lamb and heat through.