Turkish Lamb and Vegetable Stew - SLOW COOKER/CROCKPOT RECIPE
I've just cooked my first vegetable curry in my new slow cooker and was looking for some recipes for the slow cooker because the slow cooked food was just delicious. Plus i prepared it in the morning when I was fresh and my house smelt delicious an it was ready to eat when i got home in the evening.
i just threw in veggies with a bottle of prepared Balti sauce - it was delicious, but my intestines rebelled.
So i found this dish on the internet and thought i'd add it to the site as it sounds delicious.
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.
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
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.
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.
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. Cover and cook on high until lamb and vegetables are very tender, about 4 hours. Discard bay leaves. Serve hot, garnished with parsley.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop, in a microwave or in the oven.
Lamb cut from the leg is 19 percent leaner than shoulder meat.
Per serving: 179 calories; 7 g fat (2 g sat, 4 g mono); 53 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 17 g protein; 5 g fiber; 466 mg sodium; 554 mg potassium.
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber | High potassium | Gluten free |
Nutrition Bonus: Iron (40% daily value), Potassium (37% dv), Iron (15% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 2 1/2 lean meat