|4||pound||leg of lamb|
|14||ounces||tomatoes, canned, whole, peeled||*|
|1||each||green bell pepper||diced|
|1||each||sweet red bell pepper||diced|
|1||each||sweet yellow bell peppers||diced|
Bone leg of lamb, remove all fat and cut into 1-1/2 inch 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.
First published: 1996-01-27 last updated: 2012-09-23
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles