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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Crock Pot Persian Lamb Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions