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.