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Slow-Cooker Turkish Lamb & Vegetable Stew

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    Source: www.kitchendaily.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 1/2 pounds lean boneless leg of lamb, trimmed and cut into 1 1/4-inch pieces 1 1/4 teaspoons salt, divided Freshly ground pepper to taste

    2. 1 1/2 tablespoons extra-virgin olive oil, divided

    3. 2 large onions, thinly sliced

    4. 4 cloves garlic, minced

    5. 1/2 teaspoon dried oregano

    6. 1 14-ounce can diced tomatoes

    7. 1 large all-purpose potato, preferably Yukon Gold, peeled and cut into 3/8-inch-thick slices

    8. 1/2 pound green beans, trimmed

    9. 1 small eggplant, cut into 3/8-inch-thick slices

    10. 1 medium zucchini, cut into 3/8-inch-thick slices

    11. 6 bay leaves

    12. 3 tablespoons 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.

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