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Ingredientes
- 2 Tbsp. Vegetable oil divided
- 1 lb Lamb for stew cut 3/4" pcs
- 4 lrg Carrots peeled, and cut 1/4" thick slices
- 4 med All-purpose potatoes peeled, diced
- 1 lrg Onion diced
- 1 lrg Garlic clove chopped
- 2 c. Water
- 1 Tbsp. Tabasco green pepper sauce
- 1 1/4 tsp Salt
- 1 Tbsp. All-purpose flour
- 1 c. Frzn peas
- 2 Tbsp. Minced fresh parsley
Direcciones
- In 5-qt saucepot, over medium-high heat, in 1 Tbsp. oil, cook lamb till well browned on all sides, stirring occasionally. With slotted spoon, remove lamb to bowl. In drippings remaining in skillet over medium heat, in 1 Tbsp. oil, cook carrots, potatoes, onion and garlic till tender-crisp, about 10 min.
- Add in water, Tabasco green pepper sauce, salt and browned lamb to saucepot. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 25 min, stirring occasionally.
- In small c., combine flour and 2 Tbsp. water. Add in to lamb mix with peas and parsley. Over high heat, heat to boiling; reduce heat to low; cover and simmer 5 min longer or possibly till lamb and vegetables are tender.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 511g | |
| Recipe makes 4 servings | |
| Calories 466 | |
| Calories from Fat 210 | 45% |
| Total Fat 23.41g | 29% |
| Saturated Fat 7.58g | 30% |
| Trans Fat 0.18g | |
| Cholesterol 60mg | 20% |
| Sodium 897mg | 37% |
| Potassium 1201mg | 34% |
| Total Carbs 43.39g | 12% |
| Dietary Fiber 7.5g | 25% |
| Sugars 7.41g | 5% |
| Protein 21.36g | 34% |
