turkish lamb & vegetable stew (slow cooker)

Name: Turkish Lamb & Vegetable Stew (slow cooker)
Prep time: 25 min
Cook time: 4 h
Yield: 8
Cuisine: Middle Eastern
Ingredients: 1 1/2 pound(s) boneless leg of lamb, cut into 1 1/4-inch pieces; 1 1/4 teaspoon(s) salt, divided; 1 1/2 tablespoon(s) olive oil, divided; 2 large onions, thinly sliced; 4 clove(s) garlic, minced; 1/2 teaspoon(s) dried oregano; - ground pepper, to taste; 1 large potato, peeled and cut into 3/8-inch slices; 1/2 pound(s) fresh green beans, trimmed; 1 small eggplant, cut into 3/8-inch slices; 1 medium zucchini, cut into 3/8-inch slices; 6 - bay leaves; 1 can(s) (14-oz) diced tomatoes; 3 tablespoon(s) fresh parsley, chopped

6 Pinches

Mikekey *

Seattle, WA

Updated on Jul 11, 2017

Serve the stew with rice or warm whole-wheat pita.

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prep time 25 Min

cook time 4 Hr

method Slow Cooker Crock Pot

yield 8 serving(s)

Ingredients

1 1/2 pounds boneless leg of lamb, cut into 1 1/4-inch pieces
1 1/4 teaspoons salt, divided
1 1/2 tablespoons olive oil, divided
2 large onions, thinly sliced
4 cloves garlic, minced
1/2 teaspoon dried oregano
- ground pepper, to taste
1 large potato, peeled and cut into 3/8-inch slices
1/2 pound fresh green beans, trimmed
1 small eggplant, cut into 3/8-inch slices
1 medium zucchini, cut into 3/8-inch slices
6 - bay leaves
1 can (14-oz) diced tomatoes
3 tablespoons fresh parsley, chopped

How To Make turkish lamb & vegetable stew (slow cooker)

Step 1

Season lamb with ¼ teaspoon salt and pepper. Heat ½ tablespoon oil in a large heavy skillet over medium-high heat. Add half the lamb and sear, turning, until well browned, 2 to 4 minutes. Transfer to a 4-quart slow cooker. Add another ½ tablespoon oil to skillet and brown remaining lamb. Add to slow cooker.

Step 2

Add remaining ½ tablespoon oil to skillet and reduce heat to medium. Add onions and cook, stirring, until softened, 3 to 5 minutes. Add garlic and oregano; cook, stirring, for 1 minute more. Add tomatoes and bring to a simmer, mashing with a potato masher or fork. Remove from heat and spoon half the mixture over the lamb.
Step 3

Arrange potatoes in a layer in the pot; season with ¼ teaspoon salt and pepper. Add green beans, followed by eggplant and zucchini, seasoning each layer with ¼ teaspoon salt and pepper to taste. Spread remaining tomato-onion mixture over vegetables. Top with bay leaves.
Step 4

Cover and cook on high until lamb and vegetables are very tender, about 4 hours. Discard bay leaves. Serve hot, garnished with parsley.
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