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home > recipes > meat > turkish stewed lamb
Kuzu Tas Kebabi 4 pound leg of lamb 1/4 cup butter 1 large white onion 14 ounces tomatoes, canned, whole, peeled 1 green bell pepper, diced 1 sweet red bell pepper, diced 1 sweet yellow bell peppers, diced 2 tablespoons parsley leaves, chopped 1 teaspoon paprika 1 teaspoon salt 1/2 teaspoon black pepper 4 potatoes, cubed 8 ounces green peas 8 ounces carrots, sliced Directions Bone leg of lamb, remove all fat and cut into 1-1/2 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.

Turkish Stewed Lamb


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keyword: turkish
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ethnicity: middle eastern
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(posted December 15, 2008)

Kuzu Tas Kebabi

4 pound leg of
lamb
1/4 cup
butter
1 large white
onion
14 ounces tomatoes, canned, whole, peeled
1
green bell pepper, diced
1
sweet red bell pepper, diced
1
sweet yellow bell peppers, diced
2 tablespoons
parsley leaves, chopped
1 teaspoon
paprika
1 teaspoon
salt
1/2 teaspoon black pepper
4 potatoes, cubed
8 ounces
green peas
8 ounces carrots, sliced

Directions
Bone leg of lamb, remove all fat and cut into 1-1/2 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.


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