Persian Lamb And Vegetable Stew Recipe

• 1 1/2 lb Lean, boneless Leg of Lamb, trimmed and cut into 1-inch cubes
• 1/2 tsp Salt
•     Freshly Grnd Black Pepper to taste
• 3 Tbsp. Extra virgin olive oil, divided
• 2 lrg Onions, thinly sliced
• 4 x Cloves Garlic, chopped
• 1/2 tsp Dry Oregano
• 1 can (14-ounce.) whole Tomatoes, liquid removed
• 1 lrg Potato, peeled and cut into half-inch cubes
• 1 pkt (8-ounce.) frzn Green Beans
• 1 sm Eggplant, peeled and cut into half-inch cubes
• 1 med Zucchini, peeled and cut into half-inch cubes
• 5 x Bay Leaves
• 3 Tbsp. Fresh Parsley, minced

Directions