| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Turkish | Meats, Turkish | 8 | Servings |
INGREDIENTS
| 1 | Leg of lamb, 4 lb | |
| 1/4 | c | Butter |
| 1 | White onion, chopped | |
| 1 | Whole peeled tomates, 14 oz | |
| 1 | Green pepper, diced | |
| 1 | Sweet red pepper, diced | |
| 1 | Sweet yellow pepper, diced | |
| 2 | T | Chopped parsley |
| 1 | t | Paprika |
| 1 | t | Salt |
| 1/2 | t | Black pepper |
| 4 | Potatoes, peeled and cubed | |
| 1 | Green peas, 8.5 oz | |
| 1 | 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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