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Warm Moroccan Lamb Potato Salad

1 pound red potatoes
1 eggplant, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
6 green onions, chopped
2 garlic cloves, crushed
1 bay leaf
3 tablespoons olive oil
2 tablespoons lemon juice
12 to 16 ounces lamb, cubed
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon pepper
1/2 teaspoon ground turmeric
1/2 teaspoon paprika

1. Boil red potatoes until tender; dice.
2. In a large skillet, combine diced eggplant, diced red bell pepper, green bell pepper, chopped green onions, crushed garlic cloves, and bay leaf and cook in olive oil until tender-crisp. Remove the bay leaf. Add lemon juice, the diced potatoes, cooked, cubed lamb, chopped parsley, pepper, turmeric, and paprika. Toss gently.

Makes 4 servings.