Estimated Nutrition (whole recipe, rough)
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Green Beans | 1 cup (100g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 lbs lean boneless leg of lamb, cut into 1 inch cubes
- 1/2 teaspoon salt
- pepper
- 3 tablespoons olive oil (divided)
- 2 large onions, thinly sliced
- 6 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1 (14 ounces) can whole tomatoes, drained
- 1 large potato, peeled and cut into 1/2 inch cubes
- 8 ounces fresh green beans
- 1 small eggplant, peeled and cut into 1/2 inch cubes
- 1 medium zucchini, cut int 1/2 inch slices
- 5 bay leaves
- 3 tablespoons fresh parsley, chopped
- =
Directions
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 crockpot.
Saute the onions in the last tbs of oil until they are transluscent 3-5 minutes Add the garlic& oregano, cook& stir apprx 1 minute.
Add tomatoes and simmer, smashing the tomatoes as you stir.
Our apprx half of the tomatoes over the lamb in the crockpot.
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.