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Slow-Cooker Turkish Lamb & Vegetable Stew
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  • total
  • prep
179 calories/serving

Provided By:
EatingWell

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    • 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.

    Ingredients

    Serves:

      • 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

    Directions

    1. 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.

    2. 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.

    3. 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.

    4. Cover and cook on high until lamb and vegetables are very tender, about 4 hours. Discard bay leaves. Serve hot, garnished with parsley.

    Lamb cut from the leg is 19 percent leaner than shoulder meat.

    Nutrition Facts

    Per Single Serving / Serves 8 Total
    Calories 179Calories from fat 63
    Total Fat 7gm11%Saturated Fat 2gm10%
    Mono Unsaturated Fat 4gmCholesterol 53mg18%
    Sodium 466mg19%Total Carbohydrates 15gm5%
    Fiber 5gm5%Protein17gm

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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    1 Comment

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    chls122

    This recipe is delicious. The problem I had most was finding 1 1/2 pounds of boneless leg of lamb, I ended up using some shoulder meat. Next time I'll wait to add the zucchini and egg plant, it disintegrated during cooking. Def. going to cook again!

    June 22 2010 at 1:16 PM Report abuse rate up rate down Reply

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