Yield: 6 Servings
|3 pounds||Leg of lamb|
|Salt & pepper to taste|
|1||Med. onion, chopped|
|1 tablespoon||Parsley, chopped|
|1 pounds||Tomatoes, peeled, strained|
|Water as needed|
Wash and dry meat; cut into 1½" 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.).