Created by Bergy on November 29, 2011
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