| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Irish | *tabasco, Stew, Meats | 4 | Servings |
INGREDIENTS
| 2 | tb | Vegetable oil; divided |
| 1 | lb | Lamb for stew; cut into 3/4 inch pieces |
| 4 | lg | Carrots; peeled and cut into 1/4-inch thick slices |
| 4 | md | All-purpose potatoes; peeled and diced |
| 1 | lg | Onion; diced |
| 1 | lg | Garlic clove; minced |
| 2 | c | Water |
| 1 | tb | TABASCO Jalapeno Sauce |
| 1 1/4 | ts | Salt |
| 1 | tb | All-purpose flour |
| 1 | c | Frozen peas |
| 2 | tb | Chopped fresh parsley |
INSTRUCTIONS
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/ Posted to MC-Recipe Digest by KitPATh <[email protected]> on Mar 20, 1998
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