CROCK POT PERSIAN LAMB STEW

Crock Pot Persian Lamb Stew image

Persian lamb stew sends wonderful flavors your way - not spicy - just a nice blend of flavors. A meal in one pot. Serve with a salad on the side and crusty rolls to scoop up the last of the sauce. I was very pressed for time today to make this recipe so I just put everything in the crock pot with out browning anything and it turned out heavenly - 1/2 hour on high then 4 hours on low. I used 4 shoulder steaks bone in. I did cut off any fat. Also I threw in a carrot. I love this recipe.

Provided by Bergy

Categories Stew

Time 5h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs lean boneless leg of lamb, cut into 1 inch cubes
1/2 teaspoon salt
pepper
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

Steps:

Season the lamb with about half of the salt & pepper.
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.
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.
Add tomatoes and simmer, smashing the tomatoes as you stir.
Pour approx half of the tomatoes over the lamb in the crock pot.
Place potatoes in a layer on top of the tomatoes and season with salt & pepper.
Add a layer of green beans, then the eggplant and zucchini.
Season each layer lightly with salt & pepper to your taste.
Pour remaining tomatoes on top.
Add bay leaves.
Cover and cook on high for 4 hours or until the lamb is tender.
Remove bay leaves & serve.

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