Irish Lamb Stew

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil - divided
1 lb	454g / 16oz	Lamb for stew - cut 3/4" pieces
4 lbs	1816g / 64oz	Carrots - peeled, and (large)
		Cut 1/4" thick slices
4		All-purpose potatoes - peeled, diced (medium)
1		Onion - diced (large)
1		Garlic clove - minced (large)
2 cups	474ml	Water
1 tablespoon	15ml	Tabasco green pepper sauce
1 1/4 teaspoons	6.3ml	Salt
1 tablespoon	15ml	All-purpose flour
1 cup	237ml	Frozen peas
2 tablespoons	30ml	Chopped fresh parsley

Recipe Instructions

In 5-quart saucepot, 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 green pepper sauce, salt and browned lamb to saucepot. 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.

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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