Braised Lamb With Preserved Lemon

Submitted by DrGaellon

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

 

• Ready In: 1hr 15mins
• Ingredients: 12
• 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.