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Slow-Cooker Turkish Lamb and Vegetable Stew

  • 8servings
  • 240minutes
  • 179calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, E
MineralsCopper, Natrium, Chromium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) lean boneless leg of lamb , trimmed and cut into 1 1/4-inch pieces

  2. 1 1/4 teaspoon(s) salt , divided

  3. Freshly ground pepper , to taste

  4. 1 1/2 tablespoon(s) extra-virgin olive oil , divided

  5. 2 large onions , thinly sliced

  6. 4 clove(s) garlic , minced

  7. 1/2 teaspoon(s) dried oregano

  8. 1 cup(s) diced tomatoes

  9. 1 large all-purpose potato , preferably Yukon Gold, peeled and cut into 3/8-inch-thick slices

  10. 1/2 pound(s) green beans , trimmed

  11. 1 small eggplant , cut into 3/8-inch-thick slices

  12. 1 medium zucchini , cut into 3/8-inch-thick slices

  13. 6 bay leaves

  14. 3 tablespoon(s) chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Season lamb with 1/4 teaspoon salt and pepper to taste. Heat 1/2 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 1/2 tablespoon oil to skillet and brown remaining lamb. Add to slow cooker.

  2. Add remaining 1/2 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 1/4 teaspoon salt and pepper to taste. Add green beans, followed by eggplant and zucchini, seasoning each layer with 1/4 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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