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Kuzu Tas Kebabi (Stewed Lamb)


Saved in 3 recipe boxes and 2 cookbooks

Yield

8

servings

Prep

15

min

Cook

Ready

Trans-fat Free, Good source of fiber
 

Ingredients

4 pound leg of lamb
¼ cup butter
1 large white onion
14 ounces tomatoes, canned, whole, peeled
*
1 each green bell peppers
diced
1 each sweet red bell peppers
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
* not incl. in nutrient facts

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: last updated: 2015-03-20

Comments

 

Nutrition Facts

Serving Size 439g (15.5 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?
 

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