Irish lamb stew (tabasco)

Yield: 4 Servings

Measure Ingredient
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
2 cups Water
1 tablespoon TABASCO Jalapeno Sauce
1¼ teaspoon Salt
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

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