Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Kuzu tas kebabi (stewed lamb)   Yield: 8 Servings   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 tb Chopped parsley 1 ts Paprika      1 ts Salt 1/2 ts 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.