Persian Lamb And Vegetable Stew
|1 1/2 lbLean; boneless Leg of Lamb,|
|Black Pepper; freshly ground|
|3 tbOlive Oil; divided|
|2 lgOnions; thinly sliced|
|4 Garlic; minced|
|1/2 tsDried Oregano|
|1 14-oz canwhole Tomatoes|
|1 lgPotato; peeled and cut into|
|1 8-oz pkgfrozen Green Beans|
|1 smEggplant; peeled and cut|
|1 mdZucchini; peeled and cut|
|5 Bay Leaves|
|3 tbFresh parsley; chopped|
Persian Lamb And Vegetable Stew Preparation
Season the lamb with about half of the salt and add pepper to taste. In a heavy skillet over medium-high heat, warm one tablespoon of the olive oil. Add about half the lamb and brown, making sure to turn evenly. The lamb should be well browned in about 4 minutes. Transfer the browned lamb to a 3-1/2 quart slow cooker, and repeat the browning process with the remaining lamb, seasonings, and another tablespoon of olive oil. Warm the final tablespoon of olive oil in the same skillet, reduce the heat to medium, and saute the onions, stirring until softened; usually about 3 to 5 minutes. Add the garlic and oregano and cook, stirring, for about a minute. Add the drained tomatoes and begin to simmer the mixture, smashing the tomatoes as you stir. Remove from the heat and pour about half the mixture over the lamb in the crock pot. Place the potatoes in a layer in the crock pot and season with a bit of the remaining salt. Add a layer of green beans, followed by the eggplant and zucchini, seasoning each layer with a bit of salt and paper, if so desired. Pour the remaining tomato mixture over the top of the vegetables. Add the bay leave to the crock pot, cover, and cook on high until the lamb is tender, usually about 4 hours. Discard the bay leaves from the stew. To serve, sprinkle each portion with a bit of fresh parsley and enjoy. Posted to email@example.com by Recipe-a-Day
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