Tunisian Lamb-and-Eggplant Stew with Farro, Parsley, and Harissa

• 1 tablespoon caraway seeds
• 2 tablespoons coriander seeds
• 3 pounds lamb shoulder, cut into 1 1/2-to-2-inch chunks
• 6 cloves garlic, smashed
• 3 chiles de arbol, crumbled
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1/2 cup extra-virgin olive oil
• 2 cups diced onion
• 2 bay leaves, fresh if possible
• 3/4 cup San Marzano canned tomatoes, crushed
• 1/2 cup lemon juice
• 2 1/2 cups veal stock
• 2 1/2 cups chicken stock
• 1 cinnamon stick
• 1 teaspoon allspice berries, tied in cheesecloth
• 2 medium eggplants
• Farro with parsley and butter (recipe follows)
• Harissa (recipe follows)
• 1/4 cup flat-leaf parsley leaves
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 cup diced onion
• 1 tablespoon thyme leaves
• 1 cinnamon stick
• 2 chiles de arbol, crumbled
• 1 bay leaf, preferably fresh
• 1 1/2 cups farro (spelt)
• 4 tablespoons unsalted butter, cut into cubes
• 1/4 cup chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 6 dried ancho chiles, seeded, membranes removed
• 1/3 cup San Marzano canned tomatoes
• 1/4 teaspoon cumin seeds
• 1 clove garlic, chopped
• 1 teaspoon smoked paprika
• A healthy pinch cayenne pepper
• 1/2 teaspoon sherry vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 lemon, for juicing
• Kosher salt and freshly ground black pepper

1. Toast the caraway seeds in a small pan for a few minutes, until the seeds release their aroma and darken slightly.
2. Using a mortar and pestle, pound the seeds coarsely.
3. Repeat with the coriander.
4. Place the lamb in a large bowl with the caraway, coriander, smashed garlic, chiles, paprika, cayenne, and 2 tablespoons olive oil.
5. Using your hands, toss the lamb, spices, and oil together to coat the meat well.
6. Cover, and refrigerate overnight.
7. Take the meat out of the refrigerator 45 minutes before cooking.
8. After 15 minutes, season it on all sides with 1 tablespoon plus 2 teaspoons salt and lots of pepper.
9. Reserve the garlic.
10. Preheat the oven to 325F.
11. Heat a large Dutch oven over high heat for 3 minutes.
12. Pour in 3 tablespoons olive oil and wait a minute or two, until the pan is very hot, almost smoking.
13. Place the meat in the pan, being careful not to crowd it.
14. (You will most likely need to do this in two batches.)
15. Sear the meat until its well browned and caramelized on all sides.
16. (This step is very important and should not be rushed; it may take15 to 20 minutes.)
17. As the batches of meat are browned, remove them to a baking sheet or platter.
18. Turn the heat down to medium and add the onion, bay leaves, and reserved garlic.
19. Stir with a wooden spoon, scraping up all the crusty bits left in the pan.
20. Cook about 5 minutes, until the onions are caramelized.
21. Add the crushed tomatoes and lemon juice and cook 2 minutes, stirring continuously to coat the onions.
22. Add the stocks, cinnamon, and allspice.
23. Bring to a boil.
24. Turn off the heat and add the lamb and its juices to the pot.
25. Cover the pan with aluminum foil and a tight-fitting lid, if you have one.
26. Braise the lamb in the oven about 3 hours.
27. While the lamb is braising, cut the eggplant into 1-inch cubes.
28. Toss them with salt, and place them in a colander for 10 minutes to drain.
29. Pat the eggplant cubes dry with paper towels.
30. Heat a large saute pan over high heat for 2 minutes.
31. Swirl in 3 tablespoons olive oil, and wait 1 minute.
32. Add the eggplant to the pan, and let sear a minute or two.
33. (Do not crowd the pan; you may need to do this in batches.)
34. Once it starts to color, turn the eggplant cubes to achieve a nice color on all sides.
35. Cook 3 to 4 minutes, until tender and golden.
36. Transfer to a paper-towel-lined baking sheet.
37. To check the meat for doneness, carefully remove the lid and foil, being mindful of the hot steam.
38. Spoon a piece of meat out of the pan and press it with your thumb or a spoon.
39. If its done, it will yield easily and almost fall apart.
40. If its not super-tender, cover again and return the pot to the oven.
41. When the meat is done, remove from the oven and turn the temperature up to 400F.
42. Ladle most of the braising juices into a strainer set over a saucepan, leaving an inch or two of juices in the pan with the lamb.
43. Press down on the vegetables with the ladle to extract all the juices.
44. Discard the cinnamon stick and allspice.
45. Return the lamb to the oven for about 15 minutes, to caramelize it.
46. Skim the fat from the braising juices.
47. Reduce the broth over medium-high heat to thicken it slightly, if necessary.
48. Taste for seasoning.
49. Stir the eggplant in with the browned lamb, and pour the hot broth over the top, stirring to coat well.
50. Transfer the farro onto a large warm platter.
51. Spoon the braised lamb, along with the eggplant and cooking juices, over the farro.
52. Dollop the harissa over the meat, scatter the parsley on top, and serve the remaining harissa and braising juices on the side.
53. Heat a medium saucepan over high heat for 1 minute.
54. Swirl in the olive oil, and add the diced onion, thyme, cinnamon stick, chiles, and bay leaf.
55. Cook 3 to 4 minutes, stirring often, until the onion is translucent.
56. Add the farro, stirring to coat it with the oil, and toast it slightly.
57. Add 8 cups water and 2 teaspoons salt.
58. Bring to a boil, turn the heat to low, and simmer about 30 minutes, until the farro is tender and just cooked through.
59. Drain the farro and discard the cinnamon stick, chiles, and bay leaf.
60. Toss the hot farro with the butter.
61. When all the butter has melted, stir in the parsley and a few grindings of black pepper.
62. Taste for seasoning.
63. Heat a large saute pan over high heat for 1 minute.
64. Add the chiles to the pan and dry-toast them for a few minutes until they are blistered and slightly darkened.
65. Place the chiles in a bowl and cover with very hot water.
66. Let them sit, covered, 15 minutes.
67. Return the pan to the stove and add the tomato.
68. Cook over medium heat for a few minutes until the juices reduce and the tomato is slightly darkened.
69. Meanwhile, toast the cumin in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and darken slightly.
70. Pound them coarsely in a mortar.
71. Drain the chiles well and place them in a food processor with the garlic, tomatoes, paprika, cumin, cayenne, vinegar, 1 teaspoon salt, and a pinch of pepper.
72. Puree until well combined.
73. With the motor running, slowly pour in the olive oil and blend until incorporated.
74. Season with a healthy squeeze of lemon juice, and more salt if you like.
75. The lamb, like all braises, can be made a day or even 2 days ahead of time.
76. Remember to marinate it overnight before braising.
77. The harissa can also can be made ahead, and keeps for a few weeks in the refrigerator.
78. Make the farro within an hour of serving.
79. I like it best just after its been cooked and tossed with the butter.
80. Hold it in a warm oven for up to 30 minutes, if thats more convenient for you.

caraway seeds, coriander seeds, lamb shoulder, garlic, arbol, paprika, cayenne pepper, extravirgin olive oil, onion, bay leaves, san, lemon juice, veal stock, chicken stock, cinnamon, allspice berries, eggplants, parsley, flatleaf parsley leaves, kosher salt, extravirgin olive oil, onion, thyme, cinnamon, arbol, bay leaf, unsalted butter, flatleaf, kosher salt, ancho chiles, san, cumin seeds, clove garlic, paprika, cayenne pepper, sherry vinegar, extravirgin olive oil, lemon, kosher salt

Taken from www.epicurious.com/recipes/food/views/tunisian-lamb-and-eggplant-stew-with-farro-parsley-and-harissa-390953 (may not work)