Kuzu Tas Kebabi (Stewed Lamb)
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Saved in 3 recipe boxes and 2 cookbooks
Saved in 3 recipe boxes and 2 cookbooks
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Metric measurements
* not incl. in nutrient facts
Ingredients
| 4 | pound | leg of lamb | |
| ¼ | cup |
butter |
|
| 1 | large | white onion | |
| 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 |
| 2 | tablespoons | parsley leaves | chopped |
| 1 | teaspoon | paprika | |
| 1 | teaspoon | salt | |
| ½ | teaspoon | black pepper | |
| 4 | each | 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.
First published: 1996-01-27 last updated: 2015-02-09
