| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Greek, Main dish, Meats | 6 | Servings |
INGREDIENTS
| 3 | lb | Leg of lamb |
| Salt & pepper to taste | ||
| 4 | T | Butter |
| 1 | Med. onion, chopped | |
| 1 | Carrot, minced | |
| 1 | T | Parsley, chopped |
| 1 | lb | Tomatoes, peeled strained |
| 3 | lb | Potatoes |
| Water as needed |
INSTRUCTIONS
Wash and dry meat; cut into 1 1/2" chunks; lightly salt & pepper. Brown the butter in lge. pot. Add meat and brown well on all sides. Remove and place in deep dish. Add onion to the pot with the butter and let it brown. Add carrot and parsley, and cook until they wilt. Add tomatoes; bring to aboil. Add meat and 1 c. of hot water. Partially cook over low heat for abt. 30 min. Menwhile, peel potatoes, cut into 2 or 3 pcs. Add to pot. Add a little salt & pepper, and cook until potatoes are tender and most of the liquid has been absorbed (30 to 45 min.). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 704
Calories From Fat: 345
Total Fat: 38.5g
Cholesterol: 172.3mg
Sodium: 153.7mg
Potassium: 1595.7mg
Carbohydrates: 41g
Fiber: 5.4g
Sugar: 2.4g
Protein: 46.9g