Crock Pot Persian Lamb Stew

Name: Crock Pot Persian Lamb Stew
Prep time: 5 h 15 min
Cook time: 5 h 15 min
Total time: 5 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 5 bay leaves; 397 grams whole tomatoes, drained; 1 small eggplant, peeled and cut into 1/2 inch cubes; 227 grams fresh green beans; 3 Tbsps fresh parsley, chopped; 6 garlic cloves, minced; 680 grams lean boneless leg of lamb, cut into 1 inch cubes; 3 Tbsps olive oil (divided); 2 larges onions, thinly sliced; 1 teaspoons dried oregano; 4 servings pepper; 1 large potato, peeled and cut into 1/2 inch cubes; 1 teaspoons salt; 1 medium zucchini, cut int 1/2 inch slices

Crock Pot Persian Lamb Stew is a gluten free, dairy free, and whole 30 main course. This recipe serves 4. One serving contains 370 calories, 28g of protein, and 16g of fat. Head to the store and pick up beans, oregano, garlic cloves, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. com. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 5 hours and 15 minutes. If you like this recipe, you might also like recipes such as Persian Lamb Stew, Persian Pomegranate-Walnut Lamb Stew, and Crock-Pot Irish Lamb Stew.