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| Irish Lamb Stew (Tabasco) Recipe |
Category: Stews / Meats
Rating:
N/A
Servings: 4
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Ingredients
2 tablespoon vegetable oil; divided
1 lb lamb for stew; cut into 3/4 inch pieces
4 large carrots; peeled and cut into 1/4-i
4 medium all-purpose potatoes; peeled and diced
1 large onion; diced
1 large garlic clove; minced
2 cup water
1 tablespoon tabasco jalapeno sauce
1 1/4 teaspoon salt
1 tablespoon all-purpose flour
1 cup frozen peas
2 tablespoon chopped fresh parsley
Cooking Directions:
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: http://www.tabasco.com/
meats,stews,*tabasco
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