| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Irish |
*tabasco, Meats, Stew |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Vegetable oil, divided |
| 1 |
lb |
Lamb for stew, cut into 3/4 |
|
|
inch pieces |
| 4 |
|
Carrots, peeled and cut into |
|
|
1/4-inch thick slices |
| 4 |
|
All-purpose potatoes, peeled |
|
|
and diced |
| 1 |
|
Onion, diced |
| 1 |
|
Garlic clove, minced |
| 2 |
c |
Water |
| 1 |
T |
TABASCO Jalapeno Sauce |
| 1 1/4 |
t |
Salt |
| 1 |
T |
All-purpose flour |
| 1 |
c |
Frozen peas |
| 2 |
T |
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
<phannema@wizard.ucr.edu> on Mar 20, 1998
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