• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Irish Lamb Stew (Tabasco)

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 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.

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

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