Crock Pot Persian Lamb Stew Recipe

Name: Crock Pot Persian Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Season the lamb with about half of the salt & pepper.
2
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.
3
Saute the onions in the last tbs of oil until they are translucent 3-5 minutes Add the garlic& oregano, cook& stir approx 1 minute.
4
Add tomatoes and simmer, smashing the tomatoes as you stir.
5
Pour approx half of the tomatoes over the lamb in the crock pot.
6
Place potatoes in a layer on top of the tomatoes and season with salt & pepper.
7
Add a layer of green beans, then the eggplant and zucchini.
8
Season each layer lightly with salt & pepper to your taste.
9
Pour remaining tomatoes on top.
10
Add bay leaves.
11
Cover and cook on high for 4 hours or until the lamb is tender.
12
Remove bay leaves & serve.

897

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 lbs lean boneless leg of lamb, cut into 1 inch cubes, 1/2 teaspoon salt, pepper, 3 tablespoons olive oil (divided), and more.

Yes, Crock Pot Persian Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock Pot Persian Lamb Stew

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