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Ingredients

• 3 tablespoons extra virgin olive oil
• 6 small lamb shanks, or 3 1/2 pounds lamb shoulder on the bone, cut into 12 chunks, or 2 1/2 pounds boneless leg of lamb cut into 12 chunks
• 2 medium-large onions, chopped
• 5 garlic cloves, chopped
• 2 teaspoons cumin
• 1 teaspoon paprika
• 2 pinches of saffron threads
• 1/2 cup chopped cilantro
• 1/4 teaspoon ground ginger
• Pinch of cayenne pepper
• Pinch of freshly ground black pepper
• Salt, to taste
• 1 1/2 cups beef or vegetable broth
• 2 medium-large eggplants, cut crosswise into 1/4-inch slices
• 1/2 tsp corn starch
• Juice of 1/2 lemon, or to taste
• Garnishes
• 4 tablespoons blanched skinless almonds
• 1 tablespoon butter
• 2 tablespoons chopped cilantro

Description

This Is Another Great Recipe From The Best Of The San Francisco Chronicle. The Combination Of The Lamb And Eggplant With The Rich And Wonderful Lemon Infused Sauce Is Just Amazing.…

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