Ingredients
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1/2 teaspoon salt
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pepper
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3 tablespoons olive oil (divided)
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6 garlic cloves, minced
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1/2 teaspoon dried oregano
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1 (14 ounce) can whole tomatoes, drained
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8 ounces fresh green beans
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1 small eggplant, peeled and cut into 1/2 inch cubes
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1 medium zucchini, cut int 1/2 inch slices
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5 bay leaves
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3 tablespoons fresh parsley, chopped
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2 large onions, thinly sliced
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1 large potato, peeled and cut into 1/2 inch cubes
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1 1/2 lbs lean boneless leg of lamb, cut into 1 inch cubes
Instructions
- Season the lamb with about half of the salt & pepper.
- In a skillet over medium-high heat& 2 tbs of oil brown the lamb and transfer the lamb, when browned, to a 3 1/2 quart crock pot.
- Sauté the onions in the last tbs of oil until they are translucent 3-5 minutes Add the garlic& oregano, cook& stir approx 1 minute.
- Add tomatoes and simmer, smashing the tomatoes as you stir.
- Pour approx half of the tomatoes over the lamb in the crock pot.
- Place potatoes in a layer on top of the tomatoes and season with salt & pepper.
- Add a layer of green beans, then the eggplant and zucchini.
- Season each layer lightly with salt & pepper to your taste.
- Pour remaining tomatoes on top.
- Add bay leaves.
- Cover and cook on high for 4 hours or until the lamb is tender.
- Remove bay leaves & serve.