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turkish lamb & vegetable stew (slow cooker)

Mikekey avatar
Recipe by
Mikekey *
@Mikekey
Seattle, WA

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

►
yield 8 serving(s)
prep time 25 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For turkish lamb & vegetable stew (slow cooker)

  • 1 1/2 lb
    boneless leg of lamb, cut into 1 1/4-inch pieces
  • 1 1/4 tsp
    salt, divided
  • 1 1/2 Tbsp
    olive oil, divided
  • 2 lg
    onions, thinly sliced
  • 4 clove
    garlic, minced
  • 1/2 tsp
    dried oregano
  • ground pepper, to taste
  • 1 lg
    potato, peeled and cut into 3/8-inch slices
  • 1/2 lb
    fresh green beans, trimmed
  • 1 sm
    eggplant, cut into 3/8-inch slices
  • 1 md
    zucchini, cut into 3/8-inch slices
  • 6
    bay leaves
  • 1 can
    (14-oz) diced tomatoes
  • 3 Tbsp
    fresh parsley, chopped

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

  • 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.
  • 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.
  • 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.
  • 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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