Crock Pot Persian Lamb Stew

Description
Persian lamb stew sends wonderful flavors your way - not spicy - just a nice blend of flavors. A meal in one pot. Serve with a salad on the side and crusty rolls to scoop up the last of the sauce



Ingredients
pepper
 * 1 1/2 lbs lean boneless leg of lamb, cut into 1 inch cubes
 * 1/2 teaspoon salt
 * 3 tablespoons olive oil (divided)
 * 2 large onions, thinly sliced
 * 6 cloves garlic, minced
 * 1/2 teaspoon dried oregano
 * 1 (14 ounces) can whole tomatoes, drained
 * 1 large potato, peeled and cut into 1/2 inch cubes
 * 8 ounces fresh green beans
 * 1 small eggplant, peeled and cut into 1/2 inch cubes
 * 1 medium zucchini, cut int 1/2 inch slices
 * 5 bay leaves
 * 3 tablespoons fresh parsley, chopped

Directions

 * Season the lamb with about half of the salt& pepper.
 * In a skillet over medium-high heat& 2 tbs of oil brown the lamb and transfer the lamb, when browned, to a 3 1/2 quart crockpot.
 * Saute the onions in the last tbs of oil until they are transluscent 3-5 minutes Add the garlic& oregano, cook& stir apprx 1 minute.
 * Add tomatoes and simmer, smashing the tomatoes as you stir.
 * Our apprx half of the tomatoes over the lamb in the crockpot.
 * Place potatoes in a layer on top of the tomatoes and season with salt& pepper.
 * Add a layer of green beans, then the eggplant and zucchini.
 * Season each layer lightly with salt& pepper to your taste.
 * Pour remaining tomatoes on top.
 * Add bay leaves.
 * Cover and cook on high for 4 hours or until the lamb is tender.
 * Remove bay leaves& serve.