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Title: Irish Lamb Stew (Tabasco) Categories: *tabasco, Stew, Meats Yield: 4 Servings 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 1998 |