Soups : Irish Lamb Stew

• 2 tablespoons vegetable oil, divided
  
• 1 pound lamb for stew, cut into 3/4-inch pieces
  
• 4 large carrots, peeled and cut into 1/4-inch slices
  
• 4 medium all-purpose potatoes, peeled and diced
  
• 1 large onion, diced
  
• 1 large clove garlic, minced
  
• 2 cups plus 2 tablespoons water, divided
  
• 1 tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
  
• 1 1/4 teaspoons salt
  
• 1 tablespoon all-purpose flour
  
• 1 cup frozen peas
  
• 2 tablespoons chopped fresh parsley
  

Heat 1 tablespoon of the oil in a 5-quart saucepan 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 1 tablespoon oil to drippings remaining in skillet and place over medium heat; add carrots, potatoes, onion and garlic and cook until tender-crisp, about 10 minutes. Add 2 cups of the water, TABASCO^® Green Sauce, salt and browned lamb to pan and bring to a boil; reduce heat to low, cover, and simmer 25 minutes, stirring occasionally.

In a small cup, combine flour and remaining 2 tablespoons water and mix well. Stir into lamb mixture with peas and parsley. Cook and stir over high heat until 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