| 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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