Crock Pot Persian Lamb Stew

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

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

Nutrition

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.