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Irish Lamb Stew

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.

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