Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Leg of lamb (4 lb) |
| ¼ cup | Butter |
| 1 large | White onion, chopped |
| 1 can | Whole peeled tomates (14 oz) |
| 1 \N | Green pepper, diced |
| 1 \N | Sweet red pepper, diced |
| 1 \N | Sweet yellow pepper, diced |
| 2 tablespoons | Chopped parsley |
| 1 teaspoon | Paprika |
| 1 teaspoon | Salt |
| ½ teaspoon | Black pepper |
| 4 \N | Potatoes, peeled and cubed |
| 1 can | Green peas (8.5 oz) |
| 1 can | Sliced carrots (8 oz) |
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.