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

 * 1½ lbs lean boneless leg of lamb, cut into 1 inch cubes
 * ½ teaspoon salt
 * pepper
 * 3 tablespoons olive oil (divided)
 * 2 large onions, thinly sliced
 * 6 cloves garlic, minced
 * ½ teaspoon dried oregano
 * 1 (14 ounces) can whole tomatoes, drained
 * 1 large potato, peeled and cut into ½ inch cubes
 * 8 ounces fresh green beans
 * 1 small eggplant, peeled and cut into ½ inch cubes
 * 1 medium zucchini, cut int ½ inch slices
 * 5 bay leaves
 * 3 tablespoons fresh parsley, chopped

Directions

 * 1) Season the lamb with about half of the saltand pepper.
 * 2) In a skillet over medium-high heatand 2 tbs of oil brown the lamb and transfer the lamb, when browned, to a 3½ quart crockpot.
 * 3) Saute the onions in the last tbs of oil until they are transluccent 3 – 5 minutes add the garlicand oregano, cook and stir approximately 1 minute.
 * 4) Add tomatoes and simmer, smashing the tomatoes as you stir.
 * 5) Pour approximately half of the tomatoes over the lamb in the crockpot.
 * 6) Place potatoes in a layer on top of the tomatoes and season with saltand pepper.
 * 7) Add a layer of green beans, then the eggplant and zucchini.
 * 8) Season each layer lightly with saltand pepper to your taste.
 * 9) Pour remaining tomatoes on top.
 * 10) Add bay leaves.
 * 11) Cover and cook on high for 4 hours or until the lamb is tender.
 * 12) Remove bay leavesand serve.