Name: Tunisian Lamb-and-Eggplant Stew with Farro, Parsley, & Harissa
Yield: 6
Ingredients: 3 lbs boneless lamb shoulder or leg, cut into 1 1/2 inch chunks; 1 TBS caraway seeds; 1 TBS ground coriander; 6 cloves garlic, peeled and smahed; 3 chiles de arbol, cut into small pieces (easiest with scissors); 2 tsp parika; 1/2 tsp cayenne pepper; 6 TBS olive oil, divided; 2 small onions, peeled and finely diced; 2 bay leaves; 3/4 cup canned crushed tomatoes; fresh juice from 1 lemon; 4 cups beef or chicken stock; 1 cinnamon stick; 1 large Italian eggplant; Farro with parsley and butter (recipe below); harissa paste, homemade or store bought, for serving; 1/4 cup flat leaf parsley leaves, minced; Sea salt and pepper

Farro with Parsley and Butter

Lightly-spiced buttered farro to serve under the lamb stew above.

Recipe adapted from Sunday Suppers at Lucques.

Author: Katie at the Kitchen Door
Yield: 6 1x

Ingredients

Scale

2 TBS olive oil
1/2 cup diced onion
1 cinnamon stick
1 bay leaf
1 1/2 cups farro
2 tsp salt
4 TBS butter
1/4 cup minced flat leaf parsley

Instructions

Heat the olive oil in a large pan over medium heat. Add the onion, cinnamon stick, and bay leaf and saute until the onion is translucent, about 5 minutes. Add the farro, stir to coat with the olive oil, and toast for 2 minutes. Then, add 8 cups of water and the salt. Bring to a boil, then turn down the heat and simmer for 30 minutes, or until the farro is tender.
Drain the farro and discard the cinnamon stick and bay leaf. Add the butter and the parsley to the hot farro and stir until the butter is melted and the parsley is fully mixed in. Serve warm.

Find it online: http://katieatthekitchendoor.com/2016/11/25/tunisian-lamb-and-eggplant-stew-with-farro-parsley-and-harissa/