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Slow-Cooker Turkish Lamb & Vegetable Stew

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  4 Hours
  8 servings, about 1 cup each
Layers of fresh Mediterranean vegetables, seasoned with an abundance of bay, garlic and oregano, meld with tender lamb into a luscious harvest-time supper. Serve the stew with rice or warm whole-wheat pita.

Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop, in a microwave or in the oven.
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
1 1/2 tablespoons  extra-virgin olive oil, divided
2   large onions, thinly sliced
4 cloves  garlic, minced
1/2 teaspoon  dried oregano
1 14-ounce can  diced tomatoes
1   large all-purpose potato, preferably Yukon Gold, peeled and cut into 3/8-inch-thick slices
1/2 pound  green beans, trimmed
1   small eggplant, cut into 3/8-inch-thick slices
1   medium zucchini, cut into 3/8-inch-thick slices
6   bay leaves
3 tablespoons  chopped fresh parsley

Tip: Lamb cut from the leg is 19 percent leaner than shoulder meat.
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.

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.

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.

Cover and cook on high until lamb and vegetables are very tender, about 4 hours. Discard bay leaves. Serve hot, garnished with parsley.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Slow Cooker Recipes: Stews & One Dish Meals
Nutrition Facts per Serving
Yield:   8 servings, about 1 cup each
Calories: 179
Fat. Total: 7g
Protein: 17g
Carbohydrates, Total: 15g
Fat, Saturated: 2g
Fiber: 5g
Cholesterol: 53mg
Sodium: 466mg
% Cal. from Fat: 35%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Joann Reviewed: 04/15/2013
This was very good! I made the stew, refridgerated it, and we ate it two days later. It was very tasty, the meat was so tender. However the eggplant and zuchinni became very soft, almost mush. I will double the garlic and dried oregano next time and add 1 tsp of rosemary and we'll eat it one day after its made. My husband asked when I will be making this one again :) always a good sign.
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