Lamb and Eggplant Tagine

Getting ready for a multi cultural potluck....and I can't believe that I've never posted this recipe. It's one of my favorites, and I've even modified/ simplified it as well.

It's originally from the book Fresh Moroccan, but since I can't stand extra steps in the kitchen, or big messes, I've changed it a bit to simplify!

Eggplant and Lamb Tagine (for 4-6)

1 1/2 lbs lamb for stewing

1 large eggplant (or 2 medium)

1 large can whole tomatoes

olive oil

3-4 T water

pinch safron

1/2 t ground ginger

1/4 t ground coriander

2 garlic cloves, minced

3/4 t paprika (hot if you have the option between hot and sweet)

1/2 t tumeric

3/4 t ground cumin

1T chopped cilantro

1T chopped parsley

1/2 t sugar

1T lemon juice

Rub the lamb generously with salt (though do not over salt it) and let stand for 5 minutes in a small to medium pan with a lid. Add 1/2 t olive oil to the meat (unless there is a lot of fat trimmed from the meat, then you can just throw a small piece of fat in the pot) and cook about 1 minute on medium-high heat. Add the safron, ginger and coriander and stir well. Add water and simmer 1 hour, covered. (Check periodically that there is still a touch of water in the pan, if not, add more.)

Cut eggplant into 3/4 inch thick rounds and brush both sides with oil. Broil on low on cookie sheet, once the first side is browned and softened, flip to cook the other side. Remove from oven and place the eggplant in a bowl. Mash the lemon juice into the eggplant.

Drain and crush tomatoes by hand, reserving juice if you want to use later for tomato soup or sauce, ect...( If I double the lamb recipe I make a quick soup for 4 with garlic, 1 stalk celery, 1 onion, 1 carrot, a bay leaf and white pepper....yum!)

Place drained, crushed tomatoes in small to medium pot with garlic and a pinch of salt. Simmer about 1 minute and add paprika. Continue cooking until most of the juice has evaporated, then add turmeric, cumin, 1 t oil, cilantro, parsley and sugar. Cook until thickened.

Assemble the dish by placing the meat and juices on the bottom, next the eggplant, and finally the tomato. This can be in the same pot as used for cooking the lamb, or in a glass dish or bowl so that you can see the layers. Let simmer on the stove or cook low in the oven for at least 1 hour or up to 5 hours.

This is really yummy served over rice or couscous, and also freezes great.