Lamb Pilaf

• 1 lb ground lamb
• 2 tbsp dried breadcrumbs
• 1/4 cup canola oil
• 1 None medium Spanish onion, finely chopped
• 1/2 None medium eggplant, cut into 1/2 inch pieces
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 3.5 oz basmati rice
• 3 cups chicken stock
• 2/3 cup currants
• 2/3 cup pistachios, toasted, coarsely chopped
• 1/2 cup Greek yogurt
• 1/2 tbsp tahini
• 1/2 cup chopped fresh cilantro
• 1 None medium tomato, finely chopped

1. Combine ground lamb and breadcrumbs in a medium bowl. Season. Shape into 16 meatballs. Heat 2 tsp oil in a large saucepan over medium heat. Working in batches, cook meatballs for 4-5 mins, or until brown and cooked through. Transfer to a heatproof plate and cover to keep warm.
2. Add remaining oil to pan. Increase heat to medium-high and cook onion and eggplant, stirring, for 3-4 mins, or until golden brown. Add garlic and spices. Cook, stirring, for 30 seconds, or until fragrant. Add rice and cook, stirring, for 1 min, or until coated in spices. Add stock. Bring to a boil then reduce heat and simmer, covered, for 10-12 mins, or until stock is absorbed. Remove from heat. Add 1/2 the meatballs, currants and pistachios to rice and mix to combine. Let stand, covered, for 10 mins.
3. Meanwhile, whisk together yogurt and tahini in a small bowl.
4. Add 2 tbsp cilantro to rice mixture and stir to combine. Serve pilaf topped with remaining meatballs and tahini yogurt. Garnish with remaining cilantro and finely chopped tomato.

ground lamb, breadcrumbs, canola oil, spanish onion, eggplant, garlic, ground cinnamon, ground cumin, basmati rice, chicken stock, currants, pistachios, greek yogurt, tahini, fresh cilantro, tomato

Taken from recipes-plus.com/api/v2.0/recipes/33872 (may not work)