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Slow-Cooker Turkish Lamb & Vegetable Stew

October 1998, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.7 (87 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

7 Reviews for Slow-Cooker Turkish Lamb & Vegetable Stew

10/07/2013
Anonymous
Wonderful

This recipe is wonderful, I added beef consume and red Lambrusco and it turned out great! I forgot to add salt and pepper in between layers. Would not change anything else, no cons really but prep is a lot of work, it took me a good 30-45 min.

Very tasty, added some red wine and beef consume
Comments
12/28/2012
Anonymous
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.

Healthy, Flavorful, Tender, Reheats well
Comments
12/07/2012
Anonymous
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.

easy to make, nice mix of lamb and veges
Comments
01/16/2012
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.

Comments
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.

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