Crock Pot Persian Lamb Stew

Crock Pot Persian Lamb Stew

  • Prep Time: 15 mins
  • Total Time: 5 hrs 15 mins
  • Servings: 4-6

    • About This Recipe

    “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 without 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 thisrecipe.”

    Ingredients

  • 1 1/2 lbslean boneless leg of lamb, cut into 1 inch cubes
  • 1/2 teaspoonsalt
  • pepper
  • 3tablespoonsolive oil( divided)
  • 2largeonions, thinly sliced
  • 6garlic cloves, minced
  • 1/2 teaspoondried oregano
  • 1 (14ounce) cans whole tomatoes, drained
  • 1largepotato, peeled and cut into 1/2 inch cubes
  • 8ouncesfresh green beans
  • 1smalleggplant, peeled and cut into 1/2 inch cubes
  • 1mediumzucchini, cut int 1/2 inch slices
  • 5bay leaves
  • 3tablespoonsfresh parsley, chopped

    • 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.

    • Reviews

  • “This was so tasty, not a meaty flavour but a wonderful blend of spices and vegetables. I used all of the ingredients with the exception of the bay leaves, and as I don’t have a crockpot I put it in the oven on a med/high temp for about 1 1/2 hours. This will be a regular. Thanks for posting.”

  • “This is an INCREDIBLE lamb stew with a great mix of ingredients from the Persian tradition!The ingredient combinations are just right, and SO flavorful.*It should be noted, however, that in step #5 and #9, there is a misprint.The author of the recipe means for you to pour half the tomato/onion MIXTURE over the lamb in step #5, and the rest of the mixture in step #9 (not just the tomatoes, as it states.)But I whole-heartedly disagree with one of the reviewers…This is NOT “smelly”, in fact it’s wonderfully fragrant.And if this recipe seems a little too “vegetable-heavy”, simply try adding an extra 1/2 lb of lamb.This is what we did, and it was a PERFECT balance!Enjoy!We sure did!!”

  • “Very easily made and got the stamp of approval from our son-in-law.I think the key is to use very lean lamb.We’d make it again!”

  • “Incredibly vegetable-heavy, smelly. A waste of good lamb.”

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