Middle Eastern Lamb Shoulder with Saffron Rice and Eggplant Tahini

Method

1. 1

   Season lamb chunks generously with cumin, coriander, cinnamon, allspice, paprika, salt, and pepper. Let marinate for 20 minutes.

2. 2

   Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Brown lamb pieces on all sides, about 8 minutes total. Remove and set aside.

3. 3

   In the same pot, sauté diced onion until softened, about 5 minutes. Add minced garlic and cook 1 minute more.

4. 4

   Return lamb to pot, add enough water to barely cover. Bring to boil, then reduce heat and simmer covered for 1.5-2 hours until tender.

5. 5

   Meanwhile, soak saffron in 2 tbsp warm water. Rinse basmati rice until water runs clear.

6. 6

   In a separate pot, bring broth to boil. Add rice and saffron mixture. Cover and simmer for 18 minutes, then let stand 5 minutes.

7. 7

   For eggplant: Salt cubed eggplant and let drain 20 minutes. Pat dry, then roast at 425°F with remaining olive oil for 25 minutes until golden.

8. 8

   Mix roasted eggplant with tahini and 2 tbsp lemon juice. Season with salt.

9. 9

   For yogurt dip: Combine Greek yogurt, fresh dill, 1 tbsp lemon juice, and salt to taste.

10. 10

    Serve lamb over saffron rice with eggplant tahini and yogurt-dill dip on the side.