morrocan lamb stew

1-2lbs stewed lamb meat, tenderized and cubed
2 cloves crushed garlic
1 onion diced
3T. olive oil or 2T. ghee
1tsp. salt and 1/2 tsp. cayenne
1 bag of baby spinach or watercress
8oz white button mushrooms
1 sm. eggplant, skinned and diced
1 carrot, diced
2cups beef stock
1can lite coconut milk
1 cube hot yellow curry
3 cardamom seeds, crushed and seeds removed and saved
crushed red pepper to taste
In a crock pot, add lamb, oil, garlic and onion and heat until starting to cook and onions glistening. Add about 1tsp salt and 1/2 tsp. cayenne. Add spinach, mushrooms, carrot, eggplant for about 20 minutes.  Add stock, coconut milk, and curry cube and cook on low for 3hours.  Toss in cardomom seeds close to the end of cooking, serve over rice with some chopped parsley on top. Add as much heat to it as you desire. Best eaten with a light pilsner but I chose Monks Blood Belgian Ale.  :)