Crock Pot Persian Lamb Stew Recipe

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Crock Pot Persian Lamb Stew
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  1. Season the lamb with about half of the salt & pepper.
  2. 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.
  3. 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.
  4. Add tomatoes and simmer, smashing the tomatoes as you stir.
  5. Pour approx half of the tomatoes over the lamb in the crock pot.
  6. Place potatoes in a layer on top of the tomatoes and season with salt & pepper.
  7. Add a layer of green beans, then the eggplant and zucchini.
  8. Season each layer lightly with salt & pepper to your taste.
  9. Pour remaining tomatoes on top.
  10. Add bay leaves.
  11. Cover and cook on high for 4 hours or until the lamb is tender.
  12. Remove bay leaves & serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 426.35 Kcal (1785 kJ)
Calories from fat 267.68 Kcal
% Daily Value*
Total Fat 29.74g 46%
Cholesterol 74.84mg 25%
Sodium 292.8mg 12%
Potassium 760.88mg 16%
Total Carbs 17.56g 6%
Sugars 7.25g 29%
Dietary Fiber 5.32g 21%
Protein 22.09g 44%
Vitamin C 14.8mg 25%
Vitamin A 0.2mg 7%
Iron 3.1mg 17%
Calcium 63.9mg 6%
Amount Per 100 g
Calories 133.92 Kcal (561 kJ)
Calories from fat 84.08 Kcal
% Daily Value*
Total Fat 9.34g 46%
Cholesterol 23.51mg 25%
Sodium 91.97mg 12%
Potassium 239mg 16%
Total Carbs 5.52g 6%
Sugars 2.28g 29%
Dietary Fiber 1.67g 21%
Protein 6.94g 44%
Vitamin C 4.6mg 25%
Vitamin A 0.1mg 7%
Iron 1mg 17%
Calcium 20.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.2
  • 11

Good Points

  • saturated fat free,
  • low sodium

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