Kuzu Tas Kebabi (Stewed Lamb)

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1 lg White onion, chopped
2 tb Chopped parsley
1 ts Salt
1/4 c Butter
1 ts Paprika
1 Sweet red pepper, diced
1/2 ts Black pepper
1 cn Sliced carrots (8 oz)
1 Sweet yellow pepper, diced
1 cn Whole peeled tomates (14 oz)
1 Green pepper, diced
4 Potatoes, peeled and cubed
1 cn Green peas (8.5 oz)
1 Leg of lamb (4 lb)

Original recipe makes 8 Servings



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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