1 Leg of lamb (4 lb)
1/4 c Butter
1 lg White onion, chopped
1 cn Whole peeled tomates (14 oz)
1 Green pepper, diced
1 Sweet red pepper, diced
1 Sweet yellow pepper, diced
2 T Chopped parsley
1 t Paprika
1 t Salt
1/2 t 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 1-1/2″ 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.