Receta Persian Lamb And Vegetable Stew
Raciónes: 8
Ingredientes
- 1Â 1/2 lb Lean, boneless Leg of Lamb, trimmed and cut into 1-inch cubes
- 1/2 tsp Salt
- Â Â Freshly Grnd Black Pepper to taste
- 3 Tbsp. Extra virgin olive oil, divided
- 2 lrg Onions, thinly sliced
- 4 x Cloves Garlic, chopped
- 1/2 tsp Dry Oregano
- 1 can (14-ounce.) whole Tomatoes, liquid removed
- 1 lrg Potato, peeled and cut into half-inch cubes
- 1 pkt (8-ounce.) frzn Green Beans
- 1 sm Eggplant, peeled and cut into half-inch cubes
- 1 med Zucchini, peeled and cut into half-inch cubes
- 5 x Bay Leaves
- 3 Tbsp. Fresh Parsley, minced
Direcciones
- Season the lamb with about half of the salt and add in pepper to taste. In a heavy skillet over medium-high heat, hot one Tbsp. of the extra virgin olive oil.
- Add in about half the lamb and brown, making sure to turn proportionately. The lamb should be well browned in about 4 min.
- Transfer the browned lamb to a 3-1/2 qt slow cooker, and repeat the browning process with the remaining lamb, seasonings, and another Tbsp. of extra virgin olive oil.
- Hot the final Tbsp. of extra virgin olive oil in the same skillet, reduce the heat to medium, and saute/fry the onions, stirring till softened; usually about 3 to 5 min.
- Add in the garlic and oregano and cook, stirring, for about a minute. Add in the liquid removed tomatoes and begin to simmer the mix, smashing the tomatoes as you stir. Remove from the heat and pour about half the mix over the lamb in the crock pot.
- Place the potatoes in a layer in the crock pot and season with a bit of the remaining salt. Add in a layer of green beans, followed by the eggplant and zucchini, seasoning each layer with a bit of salt and paper, if so desired.
- Pour the remaining tomato mix over the top of the vegetables.
- Add in the bay leave to the crock pot, cover, and cook on high till the lamb is tender, usually about 4 hrs.
- Throw away the bay leaves from the stew. To serve, sprinkle each portion with a bit of fresh parsley and enjoy.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 254g | |
Recipe makes 8 servings | |
Calories 251 | |
Calories from Fat 134 | 53% |
Total Fat 14.93g | 19% |
Saturated Fat 4.88g | 20% |
Trans Fat 0.0g | |
Cholesterol 45mg | 15% |
Sodium 192mg | 8% |
Potassium 643mg | 18% |
Total Carbs 15.55g | 4% |
Dietary Fiber 4.7g | 16% |
Sugars 4.2g | 3% |
Protein 14.62g | 23% |