Spicy Lamb Bowl

🥘 Ingredients

• brown basmati rice 1 ½ cups
• water 2 ½ cups
• kosher salt ¾ tsp
• ground lamb 1 lb
• ras el hanout 1 Tbs
• tomato paste 1 Tbs
• garlic 3 cloves
• kosher salt ¾ tsp
• eggplant 1 large
• olive oil 3 Tbs
• kosher salt ¾ tsp
• red onion ½
• red wine vinegar 1 Tbs
• mint ¼ cup
• plain yogurt ½ cup

1. 1

   Ground lamb crisps rather than browns if you spread it thin across a hot dry pan and leave it alone until the underside sets.
2. 2

   Simmer brown basmati rice in water with kosher salt covered 35 min , then 10 min off the heat.
3. 3

   Fry ground lamb spread thin across a hot dry skillet 8 min , undisturbed, until the underside is crusted and brown.
4. 4

   Break @&( timer up and fry it with ras el hanout , tomato paste , garlic and kosher salt 2 min , until the paste darkens and coats every piece.
5. 5

   Roast eggplant tossed with olive oil and kosher salt at 450°F (230°C) 25 min , until it collapses and browns at the edges.
6. 6

   Spoon @&( timer into four bowls, pile @&( timer and @&( timer over it, and finish with red onion , red wine vinegar , mint and plain yogurt .