Irish Lamb Stew (Tabasco)

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2 tb Vegetable oil; divided
1 tb All-purpose flour
2 tb Chopped fresh parsley
4 md All-purpose potatoes; peeled
1 1/4 ts Salt
1 tb TABASCO Jalapeno Sauce
1 c Frozen peas
1 lb Lamb for stew; cut into 3/4-inch pieces
4 lg Carrots; peeled and cut
1 lg Garlic; minced
1 lg Onion; diced
2 c Water

Original recipe makes 4



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: Posted to MC-Recipe Digest by KitPATh on Mar 20, 1998

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