Home/Recipes/Moroccan Braised Lamb and Eggplant

Moroccan Braised Lamb and Eggplant

Name: Moroccan Braised Lamb and Eggplant
Total time: 2 h 25 min
Yield: Serves 6 to 8
Ingredients: 2 tablespoons extra-virgin olive oil; 1 piece (2-1/2 pound) boneless leg of lamb, netting or twine removed; 3/4 teaspoon fine sea salt, divided; 3 leeks, white and light green parts only, halved and thinly sliced; 10 ounces sliced button mushrooms; 1 1/2 teaspoon ground turmeric; 1 teaspoon ground coriander; 1/2 teaspoon ground black pepper; 1/8 teaspoon cayenne pepper; 1/2 teaspoon ground cumin; 1 (3-inch) cinnamon stick; 2 cloves garlic, finely chopped; 1 1/2 pound 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 fresh flat-leaf parsley, as needed for garnish

Serves 6 to 8

Time 2 hr 25 min

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.

Special Diets:

Ingredients

2 tablespoons extra-virgin olive oil
1 piece (2-1/2 pound) boneless leg of lamb, netting or twine removed
3/4 teaspoon fine sea salt, divided
3 leeks, white and light green parts only, halved and thinly sliced
10 ounces sliced button mushrooms
1 1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 (3-inch) cinnamon stick
2 cloves garlic, finely chopped
1 1/2 pound 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 fresh flat-leaf parsley, as needed for garnish

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Method

Heat oil in a large Dutch oven or heavy-bottomed pot over medium high heat.

Season lamb with 1/2 teaspoon 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 remaining 1/4 teaspoon 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.

Nutritional Info:

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

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

2 tablespoons extra-virgin olive oil
1 piece (2-1/2 pound) boneless leg of lamb, netting or twine removed
3/4 teaspoon fine sea salt, divided
3 leeks, white and light green parts only, halved and thinly sliced
10 ounces sliced button mushrooms
1 1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 (3-inch) cinnamon stick
2 cloves garlic, finely chopped
1 1/2 pound 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 fresh flat-leaf parsley, as needed for garnish

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.