Crock Pot Persian Lamb Stew Recipe

Overview:

This Crock Pot Persian Lamb Stew recipe is a delightful blend of flavors, creating a hearty and comforting meal perfect for any occasion. Infused with aromatic spices and tender lamb, this stew is a wholesome dish that will warm you from the inside out. Whether you’re cooking for a family dinner or a cozy night in, this recipe is sure to impress with its simplicity and depth of flavor.

Preparation Time: 15 minutes
Cooking Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 4-6 servings
Calories per Serving: 512.7

Ingredients:

• 1 1/2 lbs lean boneless leg of lamb
• 1/2 tsp salt, plus more to taste
• 1/2 tsp pepper, plus more to taste
• 3 tbsp olive oil
• 2 onions, diced
• 6 garlic cloves, minced
• 1/2 tsp dried oregano
• 3 whole tomatoes, crushed
• 2 potatoes, sliced
• 8 oz fresh green beans, trimmed
• 1 eggplant, diced
• 1 zucchini, sliced
• 2 bay leaves
• Fresh parsley, for garnish

Instructions:

1. Prepare the Lamb: Begin by seasoning the lamb with about half of the salt and pepper, ensuring it is evenly coated.

2. Brown the Lamb: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Brown the lamb on all sides until it develops a rich golden color. Once browned, transfer the lamb to a 3 1/2 quart crock pot.

3. Saute the Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Saute the diced onions until they turn translucent, approximately 3-5 minutes. Then, add the minced garlic and dried oregano, cooking and stirring for about 1 minute until fragrant.

4. Simmer the Tomatoes: Add the crushed tomatoes to the skillet and allow them to simmer, gently smashing them with a spoon as they cook. This will release their juices and infuse the sauce with flavor.

5. Layer the Ingredients: Pour approximately half of the tomato mixture over the lamb in the crock pot. Arrange the sliced potatoes in a layer on top of the tomatoes, seasoning with salt and pepper to taste.

6. Add the Vegetables: Create additional layers by adding the fresh green beans, diced eggplant, and sliced zucchini on top of the potatoes. Season each layer lightly with salt and pepper according to your preference.

7. Finish Layering: Pour the remaining tomato mixture over the vegetables in the crock pot, ensuring they are evenly coated. Add the bay leaves for an extra layer of aroma and flavor.

8. Cooking Time: Cover the crock pot and cook on high for 4 hours or until the lamb is tender and the vegetables are cooked to perfection.

9. Final Touches: Once the stew is cooked, remove the bay leaves and garnish with fresh parsley for a burst of color and freshness.

10. Serve and Enjoy: Ladle the Persian lamb stew into bowls and serve hot, alongside your favorite salad and crusty rolls to soak up the delicious sauce.

Tips:

• To save time, you can skip browning the lamb and simply add it directly to the crock pot with the seasonings.
• Feel free to customize the vegetables in this stew according to your preferences or what you have on hand.
• For an extra kick of flavor, you can add a pinch of saffron or a squeeze of lemon juice to the stew before serving.

This Crock Pot Persian Lamb Stew is a true culinary delight, bursting with flavors that will transport you to the heart of the Middle East with every bite. Whether you’re a fan of lamb or simply looking for a comforting and nutritious meal, this recipe is sure to become a favorite in your household. So gather your ingredients, set your crock pot, and get ready to enjoy a taste of Persian cuisine right in your own home! 🍲✨