Cut meat from coconut in julienne strips, cover and refrigerate.

Cut the cooked lamb into julienne strips, and set aside.

Wash, trim and seed whole peppers; cut into julienne strips.

Wash the carrots, and cut lengthwise into fine julienne strips.

Wash, core, seed and cut the red pepper in julienne strips.

Slice remaining bulb thinly, and then cut into julienne strips.

Cut these pieces lengthwise into very thin julienne strips.

Meanwhile, rinse the peppers and cut in fine julienne strips.

When chicken is cooked, cut into julienne strips and add to bowl.