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Slow-Cooker Turkish Lamb & Vegetable Stew

  • 20 m
  • 4 h
EatingWell Test Kitchen
“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.”

Ingredients

    • 1½ pounds lean boneless leg of lamb, trimmed and cut into 1¼-inch pieces
    • 1¼ teaspoons salt, divided
    • 1½ tablespoons extra-virgin olive oil, divided
    • 2 large onions, thinly sliced
    • 4 cloves garlic, minced
    • ½ teaspoon dried oregano
    • Freshly ground pepper, to taste
    • 1 large all-purpose potato, preferably Yukon Gold, peeled and cut into ⅜-inch-thick slices
    • ½ pound green beans, trimmed
    • 1 small eggplant, cut into ⅜-inch-thick slices
    • 1 medium zucchini, cut into ⅜-inch-thick slices
    • 6 bay leaves
    • 1 14-ounce can diced tomatoes
    • 3 tablespoons chopped fresh parsley

Directions

  • 1 Season lamb with ¼ teaspoon salt and pepper to taste. Heat ½ 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 ½ tablespoon oil to skillet and brown remaining lamb. Add to slow cooker.
  • 2 Add remaining ½ 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.
  • 3 Arrange potatoes in a layer in the pot; season with ¼ teaspoon salt and pepper to taste. Add green beans, followed by eggplant and zucchini, seasoning each layer with ¼ teaspoon salt and pepper to taste. Spread remaining tomato-onion mixture over vegetables. Top with bay leaves.
  • 4 Cover and cook on high until lamb and vegetables are very tender, about 4 hours. Discard bay leaves. Serve hot, garnished with parsley.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop, in a microwave or in the oven.
  • Lamb cut from the leg is 19 percent leaner than shoulder meat.
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
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