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Crock Pot Persian Lamb Stew

Here's how you make Crock Pot Persian Lamb Stew
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  • Servings: 5
  • Prep: 15m
  • Cook: 4h
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1 1/2 pounds of lean leg of lamb, cut into 1 inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoon olive oil, divided
  • 2 large onions thinly sliced
  • 6 large garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1 (14 ounce) can of whole tomatoes
  • 1 large potato, peeled, cut into 1/2 inch cubes
  • 8 ounces fresh green beans, tipped, cut in half
  • 1 small eggplant, peeled, cut into 1/2 inch cubes
  • 1 medium zucchini, cut into 1/2 inch slices
  • 5 bay leaves
  • 3 tablespoons fresh parsley, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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