Braised Lamb With Preserved Lemon

Adapted from Donna Hay's _The New Cook_, as reprinted by Tracy Schneider at the Al Dente Blog.http://bit.ly/9zExQy

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 2  garlic cloves, crushed
• 1  teaspoon cumin seed
• 6  green onions, halved (scallions)
• 1  lb  diced lamb or 1 1⁄2 lbs lamb shanks
• 2  tablespoons  chopped preserved lemons, flesh removed and rind rinsed clean before chopping
• 1⁄3 cup  chopped mint
• 4  bay leaves
• 1  cinnamon stick
• 3  cups  beef stock
• 4  baby eggplants, sliced
•  yogurt, to serve

Directions

1. Heat oil in a medium pan over medium heat. Add the garlic, cumin and onion, and cook 4 minutes, until limp.
2. Add lamb and cook 5 minutes, until browned on all sides.
3. Add preserved lemon, mint, bay leaves, cinnamon and beef stock; cover and simmer 40 minutes.
4. Add eggplant and simmer another 10 minutes. Serve over couscous, with a dollop of yogurt on top of each serving.