Spiced Lamb With Eggplant - cooking recipe

Ingredients

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

Preparation

Sprinkle eggplant with salt; let stand 30 minutes.
Rinse and pat dry.
Preheat oven to 325\u00b0.
In a shallow dish, combine herbs and spices.
Roll lamb in mixture, pressing spices evenly into meat.
Heat 2 teaspoons oil.
Brown meat in batches for 5 to 10 minutes.
Transfer to roasting pan; add remaining 2 teaspoons oil to skillet.
Add eggplant, carrots, onion and whole garlic cloves. Cook over medium heat for 3 to 5 minutes.
Add vegetables to roasting pan.
In same skillet, bring wine, stock, orange juice and tomato paste to boil, stirring.
Pour over lamb and vegetables. Cover and bake for 2 hours.
Boil sauce for 3 minutes to thicken. Serve over lamb and vegetables.
Garnish with fresh mint.
(Great with rice pilaf.)