Crock Pot Persian Lamb Stew

Recipe by Bergy
READY IN: 5hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Season the lamb with about half of the salt & pepper.
  • 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.
  • 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.
  • Add tomatoes and simmer, smashing the tomatoes as you stir.
  • Pour approx half of the tomatoes over the lamb in the crock pot.
  • Place potatoes in a layer on top of the tomatoes and season with salt & pepper.
  • Add a layer of green beans, then the eggplant and zucchini.
  • Season each layer lightly with salt & pepper to your taste.
  • Pour remaining tomatoes on top.
  • Add bay leaves.
  • Cover and cook on high for 4 hours or until the lamb is tender.
  • Remove bay leaves & serve.
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