Kuzu tas kebabi (stewed lamb)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Leg of lamb (4 lb) | |
| ¼ | cup | Butter |
| 1 | large | White onion, chopped |
| 1 | can | Whole peeled tomates (14 oz) |
| 1 | Green pepper, diced | |
| 1 | Sweet red pepper, diced | |
| 1 | Sweet yellow pepper, diced | |
| 2 | tablespoons | Chopped parsley |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 4 | Potatoes, peeled and cubed | |
| 1 | can | Green peas (8.5 oz) |
| 1 | can | Sliced carrots (8 oz) |
Directions
Bone leg of lamb, remove all fat and cut into 1-½" 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.