Title: Persian Lamb And Vegetable Stew
Categories: None
Yield: 8 servings

1 1/2 lb Lean; boneless Leg of Lamb,
-trimmed and cut into 1-inch
-cubes
1/2 ts Salt
Freshly Ground Black Pepper
-to taste
3 tb Olive Oil; divided
2 lg Onions; thinly sliced
4 Cloves Garlic; minced
1/2 ts Dried Oregano
1 cn (14-oz.) whole Tomatoes;
-drained
1 lg Potato; peeled and cut into
-half-inch cubes
1 pk (8-oz.) frozen Green Beans
1 sm Eggplant; peeled and cut
-into half-inch cubes
1 md Zucchini; peeled and cut
-into half-inch cubes
5 Bay Leaves
3 tb Fresh Parsley; chopped

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 sauté 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 dailyrecipe@recipe-a-day.com by Recipe-a-Day
on Oct 5, 1999, converted by MM_Buster v2.0l.