Moroccan Braised Lamb and Eggplant

Serves 6 to 8

Tender lamb cooks slowly along with leeks, mushrooms, eggplant and potatoes in this ideal autumn dish. Cinnamon, turmeric, cumin, coriander and a touch of cayenne perfectly spice this Moroccan medley. Serve over cooked couscous or rice to absorb every drop of the delicious broth.

Ingredients

2 tablespoons extra virgin olive oil
1 (2 1/2-pound) piece boneless leg of lamb, netting or twine removed
Salt to taste
3 leeks, white and light green parts only, halved and thinly sliced
10 ounces sliced button mushrooms
1 1/2 teaspoons ground turmeric
1 teaspoon ground coriander
1/2 teaspoon black pepper
1/8 to 1/4 teaspoon cayenne
1/2 teaspoon ground cumin
1 (3-inch) cinnamon stick
2 cloves garlic, finely chopped
1 1/2 pounds baby Yukon potatoes, quartered
1 cup gluten-free vegetable or low-sodium chicken broth
2 bay leaves
1 large eggplant, peeled and cut into 1-inch cubes
Chopped parsley

Method

Heat oil in a large Dutch oven or pot over medium high heat. Season lamb with salt and add to pot. Cook, turning occasionally, until dark golden brown. Transfer to a large plate and set aside.

Reduce heat to medium low, add leeks and mushrooms and cook until softened, 6 to 8 minutes. Add turmeric, coriander, black pepper, cayenne, cumin, cinnamon, garlic and salt and cook until very fragrant, about 2 minutes. Add potatoes, broth, bay leaves and eggplant and stir well. Arrange lamb (with any accumulated juices) on top of the vegetables. Cover pot with foil and a tightly-fitting lid, reduce heat and simmer, stirring occasionally, until leeks and eggplant melt into a hearty sauce and lamb is very tender, about 2 hours. Remove and discard cinnamon and bay leaves, garnish with parsley and serve.

Nutrition

Per serving: 420 calories (170 from fat), 20g total fat, 8g saturated fat, 85mg cholesterol, 340mg sodium, 32g total carbohydrate (6g dietary fiber, 5g sugar), 30g protein

http://wholefoodsmarket.com/recipes/1080