Lamb and Eggplant Pilaf - Rice Recipes | Anson Mills - Artisan Mill Goods

Ingredients

• Vegetable oil spray
• 1 lamb shank (about 1 pound)
• 2 medium yellow onions, unpeeled and chopped
• 2 small carrots, peeled and chopped
• 1 large celery rib, chopped
• 6 garlic cloves, smashed
• 2 tablespoons tomato paste
• 2 cups decent dry red wine
• 6 sprigs fresh thyme or 2 teaspoons dried thyme
• 1 Turkish bay leaf
• Handful of flat-leaf parsley stems
• 2 teaspoons black peppercorns
• 1 whole clove
• 1½ quarts spring or filtered water
• 2 slender firm and glossy eggplant (about 1¼ pounds total weight)
• Fine sea salt
• 1 cup good-quality olive oil
• 1 pound fresh, ripe tomatoes or 1 (14½-ounce) can whole peeled tomatoes in juice
• ¾ teaspoon ground turmeric
• ½ teaspoon ground allspice
• ½ teaspoon red pepper flakes
• ½ teaspoon freshly ground black pepper
• Scant ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• 1 pound ground lamb
• 1 large yellow onion, minced
• 7 ounces (1 cup) Anson Mills Carolina Gold Rice, rinsed and drained well
• Handful of chopped fresh flat-leaf parsley leaves
• Plain yogurt, for garnish