Moroccan Braised Lamb And Eggplant


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


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 Dro

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