30 mL (2 tbsp) vegetable oil
450 g (1 lb) lamb for stew, cut into chunks
4 large carrots, peeled and cut into chunks
4 medium potatoes, peeled and diced
1 large onion, diced
1 large garlic clove, minced
500 mL (2 cups) water
5 mL (1 tsp) hot pepper sauce
6 mL (1 1/4 tsp) salt
15 mL (1 tbsp) all-purpose flour
250 mL (1 cup) frozen peas
30 mL (2 tbsp) fresh parsley, chopped

Method

Add 15 mL (1 tbsp) of oil to a large saucepan. Over medium-high heat, cook lamb until well browned on all sides, stirring occasionally. With slotted spoon, remove lamb to bowl. Add remaining oil and cook carrots, potatoes, onion and garlic over medium heat until tender-crisp, about 10 minutes. Add water, pepper sauce, salt and browned lamb to pan. Bring to a boil; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally. In a small cup, combine flour and 30 mL (2 tbsp) water. Add to lamb mixture along with peas and parsley. Bring to a boil; reduce heat to low; cover and simmer 5 minutes longer or until lamb and vegetables are tender. 4 Servings