Slow-Cooker Turkish Lamb & Vegetable Stew

  • Active Time 20m
  • Total Time 4h

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.

ingredients

  • 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 can (14 ounces) 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

directions

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.

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

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9242

nutrition information per serving

179 calories; 7g total fat; 2g total saturated fat; 53mg cholesterol; 466mg sodium; 15g carbohydrates; 5g fiber; 17g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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