Lamb Stew

We're geting into stew season, and this recipe is perfect for the coming cold weather.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 6  tablespoons  vegetable oil, divided
• 1 1⁄2 lbs lamb, cut into pieces
• 6  carrots, peeled & chopped
• 4  potatoes, peeled & chopped
• 2  onions, chopped
• 2  garlic cloves, minced
• 4  cups water
• 6  tablespoons water
• 1 1⁄2 tablespoons  green hot pepper sauce
•  salt & pepper, to taste
• 3  tablespoons flour
• 1 1⁄2 cups  frozen peas
• 3⁄4 cup fresh parsley, chopped

Directions

1. Heat 3 tablespoons oil in 4 quart pot over medium-high heat.
2. Add lamb and cook until well-browned on all sides, stirring occasionally.
3. With a slotted spoon, remove lamb to a bowl.
4. Add remaining oil to drippings in pot and cook carrots, potatoes, onions and garlic over medium heat until tender-crisp, about 10 minutes.
5. Add 4 cups water, pepper sauce, lamb, salt and pepper.
6. Bring to a boil over high heat; reduce heat to low.
7. Cover and simmer 30 minutes, stirring occasionally.
8. In a small cup, combine flour and 6 tablespoons water.
9. Add to lamb mixture along with peas and parsley.
10. Bring to a boil over high heat.
11. Reduce heat to low, cover and simmer 5 minutes until lamd and vegetable are tender.
12. Serve with crusty bread and side salad, if desired.