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Heat oil in a large Dutch oven or heavy-bottomed pot over medium high heat.
Season lamb with 1/2 teaspoon salt and add to pot.
Cook, turning occasionally, until dark golden brown. Transfer to a large plate and set aside.
Reduce heat to medium low, add leeks and mushrooms and cook until softened, 6 to 8 minutes.
Add turmeric, coriander, black pepper, cayenne, cumin, cinnamon, garlic and remaining 1/4 teaspoon salt and cook until very fragrant, about 2 minutes.
Add potatoes, broth, bay leaves and eggplant and stir well.
Arrange lamb (with any accumulated juices) on top of the vegetables.
Cover pot with foil and a tightly-fitting lid, reduce heat and simmer, stirring occasionally, until leeks and eggplant melt into a hearty sauce and lamb is very tender, about 2 hours.
Remove and discard cinnamon and bay leaves, garnish with parsley and serve.