Recipe - Irish Lamb Stew (Tabasco)

2 tablespoon Vegetable oil; divided
1 pound Lamb for stew; cut into 3/4
inch pieces
4 lg Carrots; peeled and cut into
1/4inch thick slices
4 md Allpurpose potatoes; peeled
and minced
1 lg Onion; minced
1 lg Garlic clove; minced
2 cup Water
1 tablespoon TABASCO Jalapeno Sauce
1 One fourth teaspoon Salt
1 tablespoon Allpurpose flour
1 cup Frozen peas
2 tablespoon Chopped fresh parsley

In 5quart saucepan, over mediumhigh 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
tendercrisp, 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

KitpathBuster 1998Mar Submitted to McRecipe by Pat Hanneman

Recipe by: http://www.tabasco.com/

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 20,
1998