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Slow-Cooker Turkish Lamb & Vegetable Stew

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

4 cloves garlic, minced

1 small eggplant, cut into 3/8-inch-thick slices

1 medium zucchini, cut into 3/8-inch-thick slices

1 14-ounce can diced tomatoes

1 large all-purpose potato, preferably Yukon Gold, peeled and cut into 3/8-inch-thick slices

1 1/2 pounds lean boneless leg of lamb, trimmed and cut into 1 1/4-inch pieces

6 bay leaves

1 1/4 teaspoons salt, divided

1 1/2 tablespoons extra-virgin olive oil, divided

Freshly ground pepper, to taste

3 tablespoons chopped fresh parsley

2 large onions, thinly sliced

1/2 pound green beans, trimmed

1/2 teaspoon dried oregano

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