Crock Pot Persian Lamb Stew

• 1 1/2 lbs lean boneless leg of lamb, cut into 1 inch cubes
• 1/2 teaspoon salt
• pepper
• 3 tablespoons olive oil (divided)
• 2 large onions, thinly sliced
• 6 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1 (14 ounce) can whole tomatoes, drained
• 1 large potato, peeled and cut into 1/2 inch cubes
• 8 ounces fresh green beans
• 1 small eggplant, peeled and cut into 1/2 inch cubes
• 1 medium zucchini, cut int 1/2 inch slices
• 5 bay leaves
• 3 tablespoons fresh parsley, chopped

1. Season the lamb with about half of the salt & pepper.
2. In a skillet over medium-high heat& 2 tbs of oil brown the lamb and transfer the lamb, when browned, to a 3 1/2 quart crock pot.
3. Saute the onions in the last tbs of oil until they are translucent 3-5 minutes Add the garlic& oregano, cook& stir approx 1 minute.
4. Add tomatoes and simmer, smashing the tomatoes as you stir.
5. Pour approx half of the tomatoes over the lamb in the crock pot.
6. Place potatoes in a layer on top of the tomatoes and season with salt & pepper.
7. Add a layer of green beans, then the eggplant and zucchini.
8. Season each layer lightly with salt & pepper to your taste.
9. Pour remaining tomatoes on top.
10. Add bay leaves.
11. Cover and cook on high for 4 hours or until the lamb is tender.
12. Remove bay leaves & serve.

lean, salt, pepper, olive oil, onions, garlic, oregano, tomatoes, potato, green beans, eggplant, zucchini, bay leaves, fresh parsley

Taken from www.food.com/recipe/crock-pot-persian-lamb-stew-21016 (may not work)