Slow Cooker Persian Lamb and Eggplant Stew

Share the Recipe

Tender lamb in a spiced tomato sauce cooked all day in a slow cooker gets served with rice in the Persian classic.

Ingredients for 4 servings

1 pound lean boneless cubed lamb
1 pound peeled diced eggplant
2 cups diced onion
1 tablespoon olive oil
salt and black pepper
1 teaspoon cinnamon
1 teaspoon turmeric
5 garlic cloves, minced
28 ounces canned diced tomatoes (with juice)

Read the Instructions here