Braised Lamb With Preserved Lemon

• 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

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.

vegetable oil, garlic, cumin, green onions, lamb, preserved lemons, mint, bay leaves, cinnamon, beef stock, eggplants, yogurt

Taken from www.food.com/recipe/braised-lamb-with-preserved-lemon-417329 (may not work)