 |
|
|
|
 |
|
 |
| |
| Home -> [Arabic, Eastern European, Entrees, Lamb & Mutton, Meats, Middle Eastern, Soups & Stews, Turkish] -> [Kuzu tas kebabi (stewed lamb) Recipe] |
Kuzu tas kebabi (stewed lamb)
|
| Artist: |
_ |
Yield: |
8 |
| Categories: |
Arabic, Eastern European, Entrees, Lamb & Mutton, Meats, Middle Eastern, Soups & Stews, Turkish |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1
| | Leg of lamb (4 lb) | | 1/4
| cup | Butter | | 1
| large | White onion, chopped | | 1
| can | Whole peeled tomates (14 oz) | | 1
| | Green pepper, diced | | 1
| | Sweet red pepper, diced | | 1
| | Sweet yellow pepper, diced | | 2
| tbsp | Chopped parsley | | 1
| tbsp | Paprika | | 1
| tbsp | Salt | | 1/2
| tbsp | Black pepper | | 4
| | Potatoes, peeled and cubed | | 1
| can | Green peas (8.5 oz) | | 1
| can | Sliced carrots (8 oz) |
|
Procedures:
| 1 | Bone leg of lamb, remove all fat and cut into 1-? cubes. | | 2 | Melt butter in large pot. | | 3 | Add onion and cook until browned. | | 4 | Add meat and brown lightly. | | 5 | Add tomatoes, peppers, parsley, paprika, salt and pepper. | | 6 | Simmer, covered, over low heat 2 hours. | | 7 | Add potatoes, peas and carrots with liquid. | | 8 | Continue cooking until potatoes are tender, about 15 minutes. | | 9 | 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 |
|
|
|
|
|
|
|
|
|
|
