Sunday, March 16, 2008

Spicy Irish Stew

Irish Stew
Traditional Irish fare isn't exactly hot & spicy, but I did find an old recipe in my file for Irish stew that called for a store-brand hot sauce in the list of ingredients.

I've adapted the recipe to use one of my favorite vinegar-based hot sauces, Scorned Woman Hot Sauce. If you want to stick with an Irish theme, simply use one of these Irish hot sauces (well, they're not really Irish, but they have an Irish-themed label and name). MMMMMmmmmm, mmmmmmmm, yummy comfort food that's traditionally hearty, but also hot & spicy: perfect for a zesty St. Patrick's Day dinner! Serves 4 to 6

3 lbs lamb, cut into chunks
St. Patrick's Day Hot Sauce
8 medium onions, thickly sliced
8 large potatoes, cut into chunks
4 large carrots, cut into chunks
1 tsp hot sauce such as Boyle's Irish Scream, the original Irish Scream Hot Sauce, or Scorned Woman Hot Sauce
1 tsp dried thyme
1 bay leaf
Salt to taste
Water or broth (chicken or beef, or you can use vegetable broth - just don't use a bouillon cube)

In a large pot (oven-safe if you're going to cook the stew in the oven), layer the lamb, onions, potatoes and carrots in alternating layers. Sprinkle with thyme, salt to taste, the hot sauce and bay leaf. Add just enough water or broth to cover the lamb and vegetables. Cover the pot and either cook in the oven at 325 degrees or simmer on the stovetop, for about 2 hrs or until the lamb is tender. Taste to check the seasonings and add more if desired. Serve with a crisp green salad and crusty, hearty bread (and a Guinness, if you so desire!).

Zestfully yours,

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