Crock Pot Persian Lamb Stew Recipes

Steps:

• 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.

Steps:

• Preheat a 5-to-6-quart slow cooker. Season lamb with salt and pepper. In a large Dutch oven, heat oil over medium-high. Add lamb and cook until golden brown all over, about 8 minutes. Transfer to slow cooker.
• Add onions, carrots, celery, and dill to Dutch oven; cook, stirring often, until vegetables are tender, 6 to 8 minutes. Transfer to slow cooker, along with garlic, thyme, wine, orange juice, lime, and saffron.
• Cover and cook on low until meat is falling apart and shreds easily, 7 to 8 hours (or on high 5 to 6 hours). Skim fat from surface. Serve stew over quinoa, topped with dill, pomegranate seeds, and pistachios.

Steps:

• In a resealable bag, mix together the flour, seasoned salt and seasoned pepper. Add lamb and shake to coat.
• In a large skillet add olive oil and brown the lamb cubes. Remove and place in crock pot.
• In a medium bowl, whisk together the water, gravy mix, marjoram and garlic.
• Add the vegetables and gravy liquid to crock pot and mix well.
• Cover and cook on low 8-10 hours.

Steps:

• If your Lamb Shoulder has bone, then cut the meat from the bone and chop into 1 inch cubes. Season with Salt and Pepper, then dredge with flour & add to crock pot.
• Chop Onion into large pieces, and Celery & Carrots into manageable sizes and add to the crock pot on top the lamb.
• Mix the beer and chicken stock together with the Garlic powder, Onion Powder, Rosemary, and Vinegar (if you choose to use it) then pour into crock pot over everything.
• Chop Potatoes into bite size pieces and place in crock pot and place the lid on.
• Cook on Low for 7 hours.
• After 7 hours remove some liquid and mix with cornstarch until all mixed well, then combine with the contents of the crock pot, then continue cooking on low for 1 hour.
• (for an additional flavor boost after it's done cooking go ahead and mix in some seasoned salt.).

Steps:

• Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
• Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
• Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.

Steps:

• Sprinkle lamb with 1/2 t salt and the pepper.
• Coat with flour.
• Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
• Brown lamb a few pieces at a time in the hot oil.
• Remove to crock pot with slotted spoon.
• Reduce heat to medium.
• Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
• Stir in the water scraping up browned bits on bottom of pot.
• Transfer onion mixture to the crock pot; add carrots and potatoes.
• Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
• Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.

Steps:

• Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
• Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.