STREAMING NOW: The Layover

Crock Pot Persian Lamb Stew

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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:
5hrs 15mins
SERVES:
4-6
UNITS:
US

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: