Recipe: <!-- -->Moroccan Braised Lamb and Eggplant<!-- -->

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 piece (2-1/2 pound) boneless leg of lamb, netting or twine removed
• 3/4 teaspoon fine sea salt, divided
• 3 leeks, white and light green parts only, halved and thinly sliced
• 10 ounces sliced button mushrooms
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1 (3-inch) cinnamon stick
• 2 cloves garlic, finely chopped
• 1 1/2 pounds baby Yukon potatoes, quartered
• 1 cup gluten-free vegetable or low-sodium chicken broth
• 2 bay leaves
• 1 large eggplant, peeled and cut into 1-inch cubes
• Chopped fresh flat-leaf parsley, as needed for garnish