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Irish Lamb Stew (Tabasco)

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Title: Irish Lamb Stew (Tabasco)
Yield: 4 Servings
Categories: Tabasco, Stews, Meats

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


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 on Mar 20,
1998

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