Slow-Cooker Turkish Lamb & Vegetable Stew

From EatingWell: October 1998, The Essential EatingWell Cookbook (2004)

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

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6 Reviews for Slow-Cooker Turkish Lamb & Vegetable Stew

12/28/2012

Anonymous

Recommends this recipe

A crock pot favorite

This recipe involves slightly more prep work than your typical crock pot stew, but the time and effort is worth the results. Meat cooks up wonderfully, and is very tender with lots of flavor. My only recommendation is to add slightly more liquid (either water or broth) to avoid burning in your crock pot.

Pros: Healthy, Flavorful, Tender, Reheats well

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12/07/2012

Anonymous

Recommends this recipe

Simple and Yummy

We just tried this for dinner tonight and it's going into our regular rotation. The lamb comes out juicy and tender and the vegetables cook together nicely. You don't need rice or bread with this because the potatoes and eggplant provide enough starchiness.

Pros: easy to make, nice mix of lamb and veges

Comments

01/16/2012

jayjayharding

Recommends this recipe

Absolutely delicious!

I can't even explain how much I loved this stew. It is incredibly filling and the flavors mix together so well. My husband and I both had seconds and finished off the leftovers the next day (and he's not usually a big fan of lamb).
As I was prepping it, I was worried about the big slices of vegetables not cooking properly (since I'm used to dicing veggies for stews), but everything cooks together amazingly well.
I've never cooked with lamb, and it seemed to be a little tougher to cut and trim compared to beef, but that could be my inexperience. The effort was so worth it though!

I followed the recipe with only the following exceptions: I used yellow squash instead of zucchini because it's what I had on hand, and I think I also used more lamb than the recipe called for. I bought a 3-lb leg of lamb and cut away about a third of it because there was so much fat on it.

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04/14/2010

Anonymous

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.

Comments

04/04/2010

olga.ronis

easy to make and mmmmm delicious!! I served this to my boyfriend and his parents and it was a hit. This was surprising considering my boyfriend doesn't like lamb. It was that good!

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