Crock Pot Persian Lamb Stew |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 6 |
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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. 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.
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