Yield: 4 Servings
|2 tablespoons||Vegetable oil; divided|
|1 pounds||Lamb for stew; cut into 3/4 inch pieces|
|4 larges||Carrots; peeled and cut into 1/4-inch thick slices|
|4 mediums||All-purpose potatoes; peeled and diced|
|1 large||Onion; diced|
|1 large||Garlic clove; minced|
|1 tablespoon||TABASCO Jalapeno Sauce|
|1 tablespoon||All-purpose flour|
|1 cup||Frozen peas|
|2 tablespoons||Chopped fresh parsley|
In 5-quart saucepan, over medium-high heat, in 1 tablespoon oil, cook lamb until well browned on all sides, stirring occasionally. With slotted spoon, remove lamb to bowl. In drippings remaining in skillet over medium heat, in 1 tablespoon oil, cook carrots, potatoes, onion and garlic until tender-crisp, about 10 minutes. Add water, TABASCO Jalapeno Sauce, salt and browned lamb to saucepan. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 25 minutes, stirring occasionally. In small cup, combine flour and 2 tablespoons water. Add to lamb mixture with peas and parsley. Over high heat, heat to boiling; reduce heat to low; cover and simmer 5 minutes longer or until lamb and vegetables are tender.
Makes 4 servings.
Nutritional information per serving: 400 Calories, 28 g protein, 42 g carbohydrate, 13 g fat, 73 mg cholesterol, 850 mg sodium TABASCO(R) of McIlhenny Co., Avery Island, LA 70513>Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman Recipe by:
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 20, 1998