Mediterranean Lamb and Eggplant Pilaf

Instructions

1. 1

   Cut the lamb leg meat into bite-sized cubes. Dice the eggplant, onion, and tomato. Mince the garlic.

2. 2

   Heat 1 tablespoon of olive oil in a large, deep skillet or pot over medium-high heat. Add the lamb cubes and brown them on all sides for about 5-6 minutes. Remove the lamb and set aside.

3. 3

   Add the remaining 1 tablespoon of olive oil to the same pot. Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 1 minute.

4. 4

   Add the diced eggplant to the pot and sauté for 5 minutes, stirring occasionally, until the eggplant begins to soften.

5. 5

   Stir in the diced tomato, ground cumin, ground coriander, salt, and black pepper. Cook for 2 minutes until the spices are fragrant.

6. 6

   Add the rice to the pot and stir well to coat the grains with the oil and spices.

7. 7

   Return the browned lamb to the pot. Pour in the vegetable broth and bring to a boil.

8. 8

   Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

9. 9

   Remove from heat and let the pilaf rest, covered, for 5 minutes. Fluff the rice with a fork.

10. 10

    Stir in the chopped mint just before serving. Serve hot and enjoy your Mediterranean Lamb and Eggplant Pilaf.