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Crock Pot Persian Lamb Stew


Servings: 4-6

1 1/2 lbs lean boneless leg of lamb, cut into 1 inch cubes
1/2 teaspoon salt
3 tablespoons olive oil (divided)
2 large onions, thinly sliced
6 garlic cloves, minced
1/2 teaspoon dried oregano
1 (14 ounce) can whole tomatoes, drained
1 large potato, peeled and cut into 1/2 inch cubes
8 ounces fresh green beans
1 small eggplant, peeled and cut into 1/2 inch cubes
1 medium zucchini, cut int 1/2 inch slices
5 bay leaves
3 tablespoons fresh parsley, chopped


1 Season the lamb with about half of the salt & pepper.

2 In a skillet over medium-high heat& 2 tbs of oil brown the lamb and transfer the lamb, when browned, to a 3 1/2 quart crock pot.

3 Sauté the onions in the last tbs of oil until they are translucent 3-5 minutes Add the garlic& oregano, cook& stir approx 1 minute.

4 Add tomatoes and simmer, smashing the tomatoes as you stir.

5 Pour approx half of the tomatoes over the lamb in the crock pot.

6 Place potatoes in a layer on top of the tomatoes and season with salt & pepper.

7 Add a layer of green beans, then the eggplant and zucchini.

8 Season each layer lightly with salt & pepper to your taste.

9 Pour remaining tomatoes on top.

10 Add bay leaves.

11 Cover and cook on high for 4 hours or until the lamb is tender.

12 Remove bay leaves & serve.

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