| 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 <phannema@wizard.ucr.edu> on Mar 20,
1998
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