Recipe - Kuzu Tas Kebabi (Stewed Lamb)

1 Leg of lamb (4 lb)
One fourth cup Butter
1 lg White onion, chopped
1 cn Whole peeled tomates (14 oz)
1 Green pepper, minced
1 Sweet red pepper, minced
1 Sweet yellow pepper, minced
2 tablespoon Chopped parsley
1 teaspoon Paprika
1 teaspoon Salt
One half teaspoon Black pepper
4 Potatoes, peeled and cubed
1 cn Green peas (8.5 oz)
1 cn Sliced carrots (8 oz)

Bone leg of lamb, remove all fat and cut into 11/2" 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.

Each serving contains about: 474 calories; 744 milligrams sodium; 106
milligrams cholesterol; 29 grams fat; 27 grams carbohydrates; 28 grams
protein; 1.76 grams fiber.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip