Crock Pot Persian Lamb Stew

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 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1 (14 ounce) 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

Directions

1. 1

   Season the lamb with about half of the salt & pepper.

2. 2

   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.

3. 3

   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.

4. 4

   Add tomatoes and simmer, smashing the tomatoes as you stir.

5. 5

   Pour approx half of the tomatoes over the lamb in the crock pot.

6. 6

   Place potatoes in a layer on top of the tomatoes and season with salt & pepper.

7. 7

   Add a layer of green beans, then the eggplant and zucchini.

8. 8

   Season each layer lightly with salt & pepper to your taste.

9. 9

   Pour remaining tomatoes on top.

10. 10

    Add bay leaves.

11. 11

    Cover and cook on high for 4 hours or until the lamb is tender.

12. 12

    Remove bay leaves & serve.