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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 22, 2002

      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.

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    • on April 13, 2008

      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!!

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    • on April 28, 2009

      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!

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    • on January 20, 2004

      Incredibly vegetable-heavy, smelly. A waste of good lamb.

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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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