Turkish Lamb and Vegetable Stew

By tlshinnick

Ingredients

• 1 1/2 pounds boneless leg of lamb -- trimmed and cubed
• 1 1/4 teaspoons salt
• freshly ground black pepper -- to taste
• 1 1/2 Tablespoons olive oil
• 2 large onions -- thinly sliced
• 4 cloves garlic -- minced
• 1/2 teaspoon oregano -- dried
• 1 can, 14 oz whole tomatoes -- drained
• 1 large fresh potato, all purpose -- cut in 3/8 " slices
• 1/2 pound green beans
• 1 small eggplant
• 1 medium zucchini -- cut in 3/8 " slices
• 6 bay leaf
• 3 Tablespoons fresh parsley -- chopped

Preparation

Step 1

Season lamb with 1/4 tsp. salt and pepper to taste. In a large heavy
skillet, heat 1/2 Tablespoons oil over medium heat. Add half the lamb and
sear, turning, until well-browned, 2-4 minutes. Transfer to a 3 1/2 quart
slow cooker. Add another 1/2 Tablespoons oil to skillet and brown remaining
lamb. Add to slow cooker.
-Add remaining 1/2 Tablespoons oil to skillet. Add onions and cook, stirring,
until softened, 3-5 minutes. Add garlic and oregano; cook, stirring for 1
minute more. Add tomatoes and bring to a simmer, mashing with a fork.
Remove from heat and spoon half of the mixture over the lamb.
-Arrange the potatoes in a layer in the pot; season with 1/4 tsp. salt.
and pepper to taste. And green beans, followed by eggplant and zucchini,
seasoning each layer with 1/4 tsp 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.
-Serve hot, garnished with parsley.

NOTES : I think you could substitute beef for the lamb, although I've not
tried it since I love lamb.