Crock Pot Persian Lamb Stew
Recipe: #3224
November 29, 2011
Categories: Beans, Lamb/Mutton, Tomato, Onions, Slow Cooker, Zucchini, Crockpot Soup, more
" 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"
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.