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
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
Serving Size
Calories
420
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.