Turkish Stewed Lamb

Kuzu Tas Kebabi

1. 4 pound leg of lamb
2. 1/4 cup butter
3. 1 large white onion
4. 14 ounces tomatoes, canned, whole, peeled
5. 1 green bell pepper, diced
6. 1 sweet red bell pepper, diced
7. 1 sweet yellow bell peppers, diced
8. 2 tablespoon s parsley leaves, chopped
9. 1 teaspoon paprika
10. 1 teaspoon salt
11. 1/2 teaspoon black pepper
12. 4 potatoes, cubed
13. 8 ounces green peas
14. 8 ounces carrots, sliced

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.