| 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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