Crock Pot Persian Lamb Stew

Prep Time
Cook Time
4h 15m
Ready In

" Persian Lamb stew sends aromas wafting through your home. It isn't hot spicy just a lovely blend of flavours. Very nice served with a salad and crusty rolls to scoop up the last of the sauce"

Original recipe yields 5 servings


  • Serving Size: 1 (536.5 g)
  • Calories 531.9
  • Total Fat - 26.8 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 112.3 mg
  • Sodium - 158 mg
  • Total Carbohydrate - 34.3 g
  • Dietary Fiber - 5.9 g
  • Sugars - 9.7 g
  • Protein - 39.3 g
  • Calcium - 105.6 mg
  • Iron - 5.2 mg
  • Vitamin C - 43.5 mg
  • Thiamin - 0.4 mg

Step 1

Season the lamb with about half of the salt and pepper

Step 2

Put 2 tablespoons of oil in a skillet and brown the lamb cubes, transfer the lamb to a 3 1/2 quart crock pot

Step 3

Saute the onions in the last tablespoon of oil until they are translucent, 5 minutes, add garlic, oregano, stir for 1 minutes

Step 4

Pour the tomatoes into the pan with the onions and break them up as you stir, simmer for a minute or two

Step 5

Pour half of the tomato mixture on top of the lamb, then place the potatoes on top of the tomatoes, add green beans then the eggplant and zucchini

Step 6

Pour remaining tomatoes on top, add bay leaves

Step 7

Cover and cook on high for 4 hours or until the lamb is tender Remove bay leaves and serve

Tips & Variations

No special items needed.