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

Name: Tunisian Lamb-and-Eggplant Stew with Farro, Parsley, and Harissa
Ingredients: 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 árbol, 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 árbol, 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

January 24, 2012

This dish was inspired by a trip to Tunisia a few years ago. I fell in love with the Tunisian cooks’ use of spices and the bowls of harissa served with every meal. What surprised me most was the use of caraway, which I had always thought of as an Eastern European spice. For this Tunisian-flavored stew, I season the lamb shoulder overnight with caraway, coriander, chiles, cayenne, and paprika, and then braise it in an aromatic broth with cinnamon and allspice. For a traditional braise I usually deglaze with wine, but in keeping with Muslim prohibitions common in Tunisia, I refrain and substitute lemon juice, which also adds a bright, acidic note to the stew.

Recipe notes

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