CROCKPOT RECIPE

Persian Lamb and Vegetable Stew

1 1/2 pounds lean, boneless leg of lamb, trimmed and cut into 1 inch cubes
1/2 teaspoon salt
freshly ground black pepper to taste
3 tablespoons olive oil, divided
2 large onions, thinly sliced
4 cloves garlic, minced
1/2 teaspoon dried oregano
14 ounce can whole tomatoes, drained
1 large potato, peeled and cut into half inch cubes
8 ounce package frozen green beans
1 small eggplant, peeled and cut into half inch cubes
1 medium zucchini, peeled and cut into half inch cubes
5 bay leaves
3 tablespoons 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 saute 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 crockpot. Place the potatoes in a layer in the crockpot 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 crockpot, 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.Serves 8.