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    You are in: Home / Recipes / Crock Pot Persian Lamb Stew Recipe
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    Crock Pot Persian Lamb Stew

    Crock Pot Persian Lamb Stew. Photo by Bergy

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 15 mins

    15 mins

    5 hrs

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on April 22, 2002

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2008

      55

      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!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 28, 2009

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Crock Pot Persian Lamb Stew

    Serving Size: 1 (470 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 512.7
     
    Calories from Fat 185
    36%
    Total Fat 20.5 g
    31%
    Saturated Fat 5.5 g
    27%
    Cholesterol 107.1 mg
    35%
    Sodium 453.5 mg
    18%
    Total Carbohydrate 43.2 g
    14%
    Dietary Fiber 11.7 g
    47%
    Sugars 11.6 g
    46%
    Protein 41.7 g
    83%

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