1 Leg of lamb (4 pounds)
1 t Paprika
Butter 1 / 4 cup
1 t of salt
Lg white onion, chopped
1 / 2 t black pepper
1 whole NC Peel the tomatoes (14 oz)
4 potatoes, peeled and diced
1 green pepper, diced
1 cn peas (8.5 oz)
1 red pepper, diced
Carrots, sliced ​​1 cn (8 oz)
1 yellow pepper, diced
2 T chopped parsley

Preparation method

Bone leg of lamb, remove all the fat and cut into 1-1/2 “cubes. Melt
butter in large saucepan. Add onion and cook until browned. Add the meat and browning. Add tomatoes, pepper, parsley, paprika, salt and pepper. Cook, covered, over low heat for 2 hours. Add the potatoes, peas and carrots with liquid. Continue to cook until the 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 of fiber.

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