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“We're geting into stew season, and this recipe is perfect for the coming cold weather.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 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

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.

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