Lamb Stew

• 6 tablespoons vegetable oil, divided
• 1 12 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 12 tablespoons green hot pepper sauce
• salt & pepper, to taste
• 3 tablespoons flour
• 1 12 cups frozen peas
• 34 cup fresh parsley, chopped

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.

vegetable oil, lamb, carrots, potatoes, onions, garlic, water, water, green hot pepper sauce, salt, flour, frozen peas, fresh parsley

Taken from www.food.com/recipe/lamb-stew-466712 (may not work)