Start to finish: 30 minutes
3/4 pound cooked American Lamb leg, cubed (approximately 1-1/2 cups packed)
1 pound small new red potatoes
3 tablespoons olive oil
1 small eggplant, cubed
1 small red bell pepper, cubed
1 small green bell pepper, cubed
6 green onions, chopped
2 cloves garlic, finely chopped
1 bay leaf
2 tablespoons lemon juice
2 tablespoons parsley, chopped
1/2 teaspoon pepper
1/2 teaspoon turmeric
1/2 teaspoon paprika
tomatoes, optional
Servings: 4
1. Boil potatoes until tender; cube and keep warm.
2. In large skillet, heat oil and cook eggplant, bell peppers, onion, garlic and bay leaf in hot oil under tender crisp, about 6 minutes.. Remove bay leaf. Add lemon juice, cubed potatoes, lamb, parsley, black pepper, turmeric and paprika. Toss gently.
3. Serve warm with sliced tomatoes, if desired.
3/4 pound cooked American Lamb leg, cubed (approximately 1-1/2 cups packed)
1 pound small new red potatoes
3 tablespoons olive oil
1 small eggplant, cubed
1 small red bell pepper, cubed
1 small green bell pepper, cubed
6 green onions, chopped
2 cloves garlic, finely chopped
1 bay leaf
2 tablespoons lemon juice
2 tablespoons parsley, chopped
1/2 teaspoon pepper
1/2 teaspoon turmeric
1/2 teaspoon paprika
tomatoes, optional
Servings: 4
1. Boil potatoes until tender; cube and keep warm.
2. In large skillet, heat oil and cook eggplant, bell peppers, onion, garlic and bay leaf in hot oil under tender crisp, about 6 minutes.. Remove bay leaf. Add lemon juice, cubed potatoes, lamb, parsley, black pepper, turmeric and paprika. Toss gently.
3. Serve warm with sliced tomatoes, if desired.
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