Entree: Morocco – Atlas Mountains – زعلوك باللحم ➤ Zaalouk bil-lahm (Warm cooked eggplant and tomato salad combined with tender spiced braised lamb)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Additional 30 min

Total 2 hrs

Ingredients

- 1 lb (454 g) boneless lamb shoulder, trimmed and cut into 1 in (2.5 cm) pieces
- 2 medium eggplants, approx. 1 lb (450 g) total
- 4 medium tomatoes, approx. 1 lb (450 g), chopped
- 3 tbsp (45 ml) olive oil, divided
- 4 cloves garlic, minced
- 1 tsp (5 ml) sweet paprika
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground coriander
- 1/4 tsp (1 g) ground cinnamon
- 1/4 tsp (1 g) cayenne or pinch of chili flakes, optional
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 preserved lemon rind, rinsed and finely chopped (or 1 tsp / 5 ml lemon zest)
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (15 g) chopped fresh parsley
- 1/2 cup (120 ml) water or beef/lamb stock
- 1 tbsp (15 ml) red wine vinegar or lemon juice

Instructions

1. Preheat oven to 425°F (220°C). Prick eggplants with a fork and roast whole on a baking sheet 25–30 minutes until skin is charred and flesh collapsed, turning once. Alternatively, char over direct flame. Cool, peel, and roughly mash the flesh; set aside.
2. Heat 2 tbsp (30 ml) olive oil in a large heavy pot over medium-high heat. Add lamb pieces, season with 1/2 tsp (2.5 ml) salt and pepper, and brown in batches until well colored, about 6–8 minutes. Remove browned lamb and set aside.
3. In the same pot add remaining 1 tbsp (15 ml) olive oil. Sauté minced garlic for 30 seconds, then add chopped tomatoes, paprika, cumin, coriander, cinnamon, cayenne, and remaining 1/2 tsp (2.5 ml) salt. Cook until tomatoes break down, 8–10 minutes.
4. Return lamb to pot, add 1/2 cup (120 ml) water or stock, bring to a simmer, cover, and braise gently until lamb is very tender, about 45–60 minutes. Adjust liquid as needed.
5. When lamb is tender, shred or roughly chop pieces with two forks in the pot. Stir in the roasted mashed eggplant and chopped preserved lemon rind. Simmer together uncovered 8–10 minutes so flavors meld and mixture thickens to a spoonable consistency.
6. Stir in chopped cilantro, parsley, and 1 tbsp (15 ml) red wine vinegar or lemon juice. Taste and adjust salt, pepper, or acidity. Serve warm or at room temperature with crusty bread or couscous.