Ingredients
1 leg of lamb (4 lb)
1/4 cup butter
1 large white onion, chopped
1 can whole peeled tomates (14 oz)
1 green pepper, diced
1 sweet red pepper, diced
1 sweet yellow pepper, diced
2 tbsp chopped parsley
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
4 potatoes, peeled and cubed
1 can green peas (8.5 oz)
1 can sliced carrots (8 oz)
Directions
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.
Servings: 8 servings
Kuzu Tas Kebabi (Stewed Lamb) Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat; Stew
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into the far past, certainly as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that is, these, ancient recipes were just simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe in existence, according to academics are a few clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Progressing into The time of the romans around 25BC a man called Apicius created a few documents detailing recipes prepared by his fellow Romans. In his works, he describes how the roman meals were separated into hors d`oeuvres, main meal and dessert, something we still use today. He also recounts how the chefs of Roman times were skilled in the use of many herbs and spices, including some familiar names for example basil, fennel and asafoetida. During the next few hundred years, the rich families of Wesstern Europe competed to serve the most exotic meals, and as a consequence, cooks and their recipes were at a premium. However, it wasn`t until the 19th century that fine cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and writing down recipes of the day. By the advent of the 1900s, cooking publications are highly popular mostly as a result of more people being able to read, people having more spare time and having more disposable income. |
We hope you enjoy this Kuzu Tas Kebabi (Stewed Lamb) recipe.
