Crock Pot Persian Lamb Stew

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.

• Ready In: 5 hrs 15 mins
• Serves: 4-6

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

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.