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May 2018

Potato Recipes

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Grape Conserve

Grape Conserve Recipe
3 lb Ripe grapes 2 c Chopped nuts 2 1/2 lb Sugar 1/2 Lemon Wash grapes. Separate skins and pulp...

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Kuzu Tas Kebabi Stewed Lamb Recipe

Kuzu Tas Kebabi Stewed Lamb recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Kuzu Tas Kebabi Stewed Lamb recipe  PDF


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.

Kuzu Tas Kebabi Stewed Lamb recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
358 people have voted
Last Reviewed on 2018-05-25



Friday, May 25 2018 Download & Print Kuzu Tas Kebabi Stewed Lamb recipe  PDF   Potato recipes RSS   Thumsb up

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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