Ingredients Weight Measure
Vegetable oil, divided 3/8 cup
Lamb meat, cut into 3/4" pieces 3 lbs.
Large carrots, peeled and cut into 1/4"-thick slices 12 ea.
All-purpose potatoes, peeled and diced 12 ea.
Onions, large, diced 3 ea.
Garlic cloves, large, minced 3 ea.
Water, divided 1-1/2 qts. + 6 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 3 Tbsp.
Salt 1-1/4 Tbsp.
All-purpose flour 3 Tbsp.
Frozen peas 3 cups
Fresh parsley, chopped 3/8 cup


  1. Heat 3 Tbsp. oil in a 4-qt. saucepot over medium-high heat. Add lamb and cook until well-browned on all sides, stirring occasionally. With slotted spoon, remove lamb to a bowl.
  2. Add remaining oil to drippings in skillet and cook carrots, potatoes, onions and garlic over medium heat until tender-crisp, about 10 minutes.
  3. Add 1-1/2 qts. water, TABASCO® Green Jalapeño Pepper Sauce, salt and lamb to saucepot. Bring to a boil over high heat; reduce heat to low. Cover and simmer 25 minutes, stirring occasionally.
  4. In a small cup, combine flour and 6 Tbsp. water. Add to lamb mixture along with peas and parsley. Bring to a boil over high heat. Reduce heat to low, cover and simmer 5 minutes or until lamb and vegetables are tender.

Yield: 12 servings