Crock Pot Persian Lamb Stew
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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