Kuzu Tas Kebabi (Stewed Lamb)
46
46
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.
