2 tablespoons extra virgin olive oil
1 piece (2-1/2 pound) boneless leg of lamb, netting or twine removed
Salt, to taste
3 leeks, white and light green parts only, halved and thinly sliced
10 ounces sliced button mushrooms
1 1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon black pepper
1/8 teaspoon cayenne
1/2 teaspoon ground cumin
1 (3-inch) cinnamon stick
2 cloves garlic, finely chopped
1 1/2 pound 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 parsley