RCI-SP.004.0120.001
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.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- lean boneless leg of lamb1½ lbscut into 1 inch cubes
- ½ teaspoon
- 1 unit
- 3 tablespoons
- onions2 largethinly sliced
- garlic6 clovesminced
- ½ teaspoon
- 1 unit
- potato1 largepeeled and cut into ½ inch cubes
- 8 ounces
- eggplant1 smallpeeled and cut into ½ inch cubes
- zucchini1 mediumcut int ½ inch slices
- 5 unit
- fresh parsley3 tablespoonschopped
Method
1
Heat 1½ tablespoons olive oil in a large skillet over medium-high heat and brown the lamb cubes on all sides, about 8-10 minutes total. Season with salt and pepper, then transfer to the crock pot.
2
Add remaining 1½ tablespoons olive oil to the same skillet and sauté the sliced onions over medium heat until softened, about 5 minutes. Stir in minced garlic and dried oregano, cooking for another minute until fragrant.
3
Transfer the onion mixture to the crock pot with the browned lamb. Add the drained canned tomatoes and bay leaves, stirring to combine.
4
Add the cubed potatoes to the crock pot, stirring well to distribute evenly among the lamb and tomato base.
5
Cover the crock pot and cook on low for 3 hours, allowing the lamb to become tender and the flavors to meld.
6
Trim the green beans and add them to the crock pot along with the cubed eggplant and zucchini slices, stirring to incorporate.
7
Cover and continue cooking on low for 1 additional hour until all vegetables are tender and the stew is fully cooked, about 4 hours total cooking time.
8
Remove and discard the bay leaves. Adjust seasoning with additional salt and pepper as needed.
9
Ladle the stew into serving bowls and garnish with fresh chopped parsley before serving.