Crock Pot Persian Lamb Stew Recipe | Authentic Flavors from Persia

Ingredients

• 1.5 lb (680 g) lean boneless leg of lamb , cut into 1 inch cubes
• 0.5 tsp salt
• pepper
• 3 tbsp olive oil (divided)
• 2 large onions , thinly sliced
• 6 cloves garlic , minced
• 0.5 tsp dried oregano
• 1 (14 oz (397 g)) can whole tomatoes , drained
• 1 large potato , peeled and cut into 0.5 inch cubes
• 8 oz (227 g) fresh green beans
• 1 small eggplant , peeled and cut into 0.5 inch cubes
• 1 medium zucchini , cut into 0.5 inch slices
• 5 bay leaves
• 3 tbsp fresh parsley , chopped