Posted by: Lisa UK 10-05-99 1:48 PM
Persian Lamb and Vegetable Stew
Serves 8
1 1/2 lb. Lean, boneless Leg of Lamb, trimmed and cut into 1-inch cubes
1/2 tsp. Salt
Freshly Ground Black Pepper to taste
3 Tbs. Olive Oil, divided
2 large Onions, thinly sliced
4 cloves Garlic, minced
1/2 tsp. dried Oregano
14-oz. can whole Tomatoes, drained
1 large Potato, peeled and cut into half-inch cubes
8-oz. package frozen Green Beans
1 small Eggplant, peeled and cut into half-inch cubes
1 medium Zucchini, peeled and cut into half-inch cubes
5 Bay Leaves
3 Tbs. fresh Parsley, chopped
Season lamb with about half of salt and add pepper to taste.
In a heavy skillet over medium-high heat, warm one tablespoon of olive oil. Add about half of lamb and brown, making sure to turn evenly. The lamb should be well browned in about 4 minutes. Transfer browned lamb to a 3-1/2 quart slow cooker, and repeat browning process with remaining lamb, seasonings, and another tablespoon of olive oil.
Warm final tablespoon of olive oil in same skillet, reduce heat to medium, and sauté onions, stirring until softened; usually about 3 to 5 minutes. Add garlic and oregano and cook, stirring, for about a minute. Add drained tomatoes and begin to simmer mixture, smashing tomatoes as you stir. Remove from heat and pour about half mixture over lamb in crock pot.
Place potatoes in a layer in crock pot and season with a bit of remaining salt. Add a layer of green beans, followed by eggplant and zucchini, seasoning each layer with a bit of salt and paper, if so desired. Pour remaining tomato mixture over top of vegetables. Add bay leave to crock pot, cover, and cook on high until lamb is tender, usually about 4 hours. Discard bay leaves from stew. To serve, sprinkle each portion with a bit of fresh parsley.