Crock Pot Persian Lamb Stew Recipe | Authentic Flavors from Persia

Ingredients

• 1 1/2 lb (680 g) lean boneless leg of lamb, cut into 1 inch cubes
• 1/2 tsp salt
• pepper
• 3 tbsp olive oil (divided)
• 2 large onions, thinly sliced
• 6 cloves garlic, minced
• 1/2 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