Slow-Cooker Turkish Lamb & Vegetable Stew
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.
- 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
- 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.
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
More From EatingWell
Our healthy Labor Day recipes are a delicious way to...
Don’t be fooled: granola sounds healthy, but it's often high...
Using healthy ingredients such as nuts, dried fruit and whole...
Summer's bounty of fresh berries invites creativity. From...
Fiber-rich okra is delicious, whether pickled, roasted or...
From healthy blueberry muffins and blueberry pancakes topped...
If you’re following the Paleo Diet then you know that you...
While nothing quite beats eating quickly boiled or grilled...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
- Total Time
- 30 minutes or less
- 8 or more
- Main Ingredient
- Type of Dish
- Main dish, meat
- Ease of Preparation