Crock Pot Persian Lamb Stew

Bergy's Note:

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.

• Total Time: 5 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 5 hrs

Ingredients:

Servings: 4

• 1 ½ lbs lean boneless leg of lamb , cut into 1 inch cubes
• ½ teaspoon salt
• pepper
• 3 tablespoons olive oil (divided)
• 2 large onions , thinly sliced
• 6 garlic cloves , minced
• ½ 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

Directions:

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. 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.
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.

Reviews

[Angela Sara]

This was so tasty, not a meaty flavour but a wonderful blend of spices and vegetables. I used all of the ingredients with the exception of the bay leaves, and as I don't have a crockpot I put it in the oven on a med/high temp for about 1 1/2 hours. This will be a regular. Thanks for posting.

[Molly53]

Very easily made and got the stamp of approval from our son-in-law. I think the key is to use very lean lamb. We'd make it again!

[NWGirl]

This is an INCREDIBLE lamb stew with a great mix of ingredients from the Persian tradition! The ingredient combinations are just right, and SO flavorful. *It should be noted, however, that in step #5 and #9, there is a misprint. The author of the recipe means for you to pour half the tomato/onion MIXTURE over the lamb in step #5, and the rest of the mixture in step #9 (not just the tomatoes, as it states.) But I whole-heartedly disagree with one of the reviewers...This is NOT "smelly", in fact it's wonderfully fragrant. And if this recipe seems a little too "vegetable-heavy", simply try adding an extra 1/2 lb of lamb. This is what we did, and it was a PERFECT balance! Enjoy! We sure did!!