Kuzu Tas Kebabi (Stewed Lamb)
54
54
Ingredients
| 4 | pound |
leg of lamb
|
|
| ¼ | cup |
butter
|
|
| 1 | large |
white onion
|
|
| 14 | ounces |
tomatoes, canned, whole, peeled
|
* |
| 1 |
green bell peppers
diced |
* | |
| 1 |
sweet red bell peppers
diced |
* | |
| 1 |
sweet yellow bell peppers
diced |
* | |
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | teaspoon |
paprika
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 4 |
potatoes
and cubed |
* | |
| 8.5 | ounces |
green peas
|
|
| 8 | ounces |
carrots
sliced |
Directions
Bone leg of lamb, remove all fat and cut into 1½ 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.
Nutrition Facts
Serving Size 303g (10.7 oz)Amount per Serving
Calories 58350% of calories from fat
% Daily Value *
Total Fat 32g
50%
Saturated Fat 15g
74%
Trans Fat
0g
Cholesterol 167mg
56%
Sodium 521mg
22%
Total Carbohydrate
9g
9%
Dietary Fiber 4g
15%
Sugars g
Protein
92g
Vitamin A 74%
•
Vitamin C 142%
Calcium 5%
•
Iron 27%
* based on a 2,000 calorie diet
How is this calculated?
