Spiced Lamb With Eggplant

• 1 (1 lb.) eggplant, peeled and cut into 1-inch cubes
• 1 tsp. salt
• 1 Tbsp. ground coriander
• 1 Tbsp. cumin
• 1 1/2 tsp. herbes de Provence
• 1 1/2 tsp. freshly ground black pepper
• 1 1/2 tsp. ground ginger
• 1/2 tsp. turmeric
• 1 (2 1/2 lb.) leg of lamb, well trimmed and cut into cubes
• 4 tsp. vegetable oil
• 3 carrots, cut into 2-inch lengths
• 1 onion, sliced
• 1 head garlic, separated and peeled
• 1 c. red wine
• 2 1/2 c. chicken stock
• 1/3 c. orange juice
• 1 Tbsp. tomato paste
• 1 Tbsp. chopped or dried mint

1. Sprinkle eggplant with salt; let stand 30 minutes.
2. Rinse and pat dry.
3. Preheat oven to 325u0b0.
4. In a shallow dish, combine herbs and spices.
5. Roll lamb in mixture, pressing spices evenly into meat.
6. Heat 2 teaspoons oil.
7. Brown meat in batches for 5 to 10 minutes.
8. Transfer to roasting pan; add remaining 2 teaspoons oil to skillet.
9. Add eggplant, carrots, onion and whole garlic cloves. Cook over medium heat for 3 to 5 minutes.
10. Add vegetables to roasting pan.
11. In same skillet, bring wine, stock, orange juice and tomato paste to boil, stirring.
12. Pour over lamb and vegetables. Cover and bake for 2 hours.
13. Boil sauce for 3 minutes to thicken. Serve over lamb and vegetables.
14. Garnish with fresh mint.
15. (Great with rice pilaf.)

eggplant, salt, ground coriander, cumin, herbes, freshly ground black pepper, ground ginger, turmeric, lamb, vegetable oil, carrots, onion, garlic, red wine, chicken stock, orange juice, tomato paste, mint

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1009672 (may not work)