Directions:
- Heat 3 tablespoons oil in 4 quart pot over medium-high heat.
- Add lamb and cook until well-browned on all sides, stirring occasionally.
- With a slotted spoon, remove lamb to a bowl.
- Add remaining oil to drippings in pot and cook carrots, potatoes, onions and garlic over medium heat until tender-crisp, about 10 minutes.
- Add 4 cups water, pepper sauce, lamb, salt and pepper.
- Bring to a boil over high heat; reduce heat to low.
- Cover and simmer 30 minutes, stirring occasionally.
- In a small cup, combine flour and 6 tablespoons water.
- Add to lamb mixture along with peas and parsley.
- Bring to a boil over high heat.
- Reduce heat to low, cover and simmer 5 minutes until lamd and vegetable are tender.
- Serve with crusty bread and side salad, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 611.13 Kcal (2559 kJ) | ||
| Calories from fat | 366.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.72g | 63% | |
|---|---|---|---|
| Cholesterol | 82.76mg | 28% | |
| Sodium | 399.69mg | 17% | |
| Potassium | 903.56mg | 19% | |
| Total Carbs | 36.94g | 12% | |
| Sugars | 9.78g | 39% | |
| Dietary Fiber | 7.6g | 30% | |
| Protein | 24.57g | 49% | |
| Vitamin C | 26.9mg | 45% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 4.6mg | 25% | |
| Calcium | 123.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 113.8 Kcal (476 kJ) | ||
| Calories from fat | 68.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.58g | 63% | |
|---|---|---|---|
| Cholesterol | 15.41mg | 28% | |
| Sodium | 74.43mg | 17% | |
| Potassium | 168.25mg | 19% | |
| Total Carbs | 6.88g | 12% | |
| Sugars | 1.82g | 39% | |
| Dietary Fiber | 1.42g | 30% | |
| Protein | 4.58g | 49% | |
| Vitamin C | 5mg | 45% | |
| Vitamin A | 0.3mg | 49% | |
| Iron | 0.9mg | 25% | |
| Calcium | 23mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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