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Braised Lamb With Preserved Lemon

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“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
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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