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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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We're geting into stew season, and this recipe is perfect for the coming cold weather. Ingredients:
6 tablespoons vegetable oil, divided |
1 1/2 lbs lamb, cut into pieces |
6 carrots, peeled & chopped |
4 potatoes, peeled & chopped |
2 onions, chopped |
2 garlic cloves, minced |
4 cups water |
6 tablespoons water |
1 1/2 tablespoons green hot pepper sauce |
salt & pepper, to taste |
3 tablespoons flour |
1 1/2 cups frozen peas |
3/4 cup fresh parsley, chopped |
Directions:
1. Heat 3 tablespoons oil in 4 quart pot over medium-high heat.
2. Add lamb and cook until well-browned on all sides, stirring occasionally.
3. With a slotted spoon, remove lamb to a bowl.
4. Add remaining oil to drippings in pot and cook carrots, potatoes, onions and garlic over medium heat until tender-crisp, about 10 minutes.
5. Add 4 cups water, pepper sauce, lamb, salt and pepper.
6. Bring to a boil over high heat; reduce heat to low.
7. Cover and simmer 30 minutes, stirring occasionally.
8. In a small cup, combine flour and 6 tablespoons water.
9. Add to lamb mixture along with peas and parsley.
10. Bring to a boil over high heat.
11. Reduce heat to low, cover and simmer 5 minutes until lamd and vegetable are tender.
12. Serve with crusty bread and side salad, if desired.
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