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