| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Turkish | Turkish, Meats | 8 | Servings |
INGREDIENTS
| 1 | Leg of lamb (4 lb) | |
| 1/4 | c | Butter |
| 1 | lg | White onion, chopped |
| 1 | cn | Whole peeled tomates (14 oz) |
| 1 | Green pepper, diced | |
| 1 | Sweet red pepper, diced | |
| 1 | Sweet yellow pepper, diced | |
| 2 | tb | Chopped parsley |
| 1 | ts | Paprika |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
| 4 | Potatoes, peeled and cubed | |
| 1 | cn | Green peas (8.5 oz) |
| 1 | cn | Sliced carrots (8 oz) |
INSTRUCTIONS
Bone leg of lamb, remove all fat and cut into 1-1/2" cubes. Melt butter in large pot. Add onion and cook until browned. Add meat and brown lightly. Add tomatoes, peppers, parsley, paprika, salt and pepper. Simmer, covered, over low heat 2 hours. Add potatoes, peas and carrots with liquid. Continue cooking until potatoes are tender, about 15 minutes. Each serving contains about: 474 calories; 744 milligrams sodium; 106 milligrams cholesterol; 29 grams fat; 27 grams carbohydrates; 28 grams protein; 1.76 grams fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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