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Slow-Cooker Turkish Lamb & Vegetable Stew

October 1998, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.7 (80 votes)

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.



READER'S COMMENT:
"I was skeptical about those 6 bay leaves, but wowie! What a great and easy dish! A real keeper - I bought lamb to freeze just so I can make it whenever. "
Slow-Cooker Turkish Lamb & Vegetable Stew Recipe

Makes: 8 servings, about 1 cup each

Active Time:

Total Time:

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 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Cover and cook on high until lamb and vegetables are very tender, about 4 hours. Discard bay leaves. Serve hot, garnished with parsley.

Tips & Notes

  • 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.

Nutrition

Per serving: 179 calories; 7 g fat (2 g sat, 4 g mono); 53 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 17 g protein; 5 g fiber; 466 mg sodium; 554 mg potassium.

Nutrition Bonus: Iron (40% daily value), Potassium (37% dv), Iron (15% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 2 1/2 lean meat


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