Ingredients Weight Measure
Lamb, diced 3-1/4 lbs.
Lamb kidneys, diced 5 ea.
Onions, large 4 ea.
Salt and pepper to taste
Flour 5 Tbsp.
Stock 135 oz.
TABASCO® brand Original Red Sauce 5 Tbsp.
Bay leaves 8 ea.
Potatoes, sliced fine 105 oz.
Butter 5 oz.


  1. In batches, brown the meat in the butter, then kidneys and then onions in a casserole dish; season as you go. Remove meat and set aside.
  2. Stir the flour into the pan to soak up the juice, followed rapidly with the stock, TABASCO® Sauce and bay leaves, and return the meat to the pan.
  3. Arrange the potato slices on top so they overlap, then cover with a tight fitting lid and bake in a medium oven for 2 hours. Remove the lid and allow the potatoes to brown slightly.

Yield: 12 servings