CCrock Pot Persian Lamb Stew

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

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

[edit] 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 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1 (14 ounces) 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

[edit] 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 crockpot.
• Saute the onions in the last tbs of oil until they are transluscent 3-5 minutes Add the garlic& oregano, cook& stir apprx 1 minute.
• Add tomatoes and simmer, smashing the tomatoes as you stir.
• Our apprx half of the tomatoes over the Lamb in the crockpot.
• 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.

[edit] Other Links

[edit] See also