Slow-Cooker Turkish Lamb & Vegetable Stew

From EatingWell: October 1998, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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.

Slow-Cooker Turkish Lamb & Vegetable Stew Recipe

8 servings, about 1 cup each

Active Time: 20 minutes

Total Time: 4 hours

Nutrition Profile

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

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.

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; 17 g protein; 5 g fiber; 466 mg sodium; 554 mg potassium.

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

1 Carbohydrate Serving

Exchanges: 2 vegetable, 2 1/2 lean meat