Lamb Pilaf - cooking recipe

Ingredients

1 lb ground lamb
2 tbsp dried breadcrumbs
1/4 cup canola oil
1 None medium Spanish onion, finely chopped
1/2 None medium eggplant, cut into 1/2 inch pieces
2 cloves garlic, minced
1 tsp ground cinnamon
2 tsp ground cumin
3.5 oz basmati rice
3 cups chicken stock
2/3 cup currants
2/3 cup pistachios, toasted, coarsely chopped
1/2 cup Greek yogurt
1/2 tbsp tahini
1/2 cup chopped fresh cilantro
1 None medium tomato, finely chopped

Preparation

Combine ground lamb and breadcrumbs in a medium bowl. Season. Shape into 16 meatballs. Heat 2 tsp oil in a large saucepan over medium heat. Working in batches, cook meatballs for 4-5 mins, or until brown and cooked through. Transfer to a heatproof plate and cover to keep warm.
Add remaining oil to pan. Increase heat to medium-high and cook onion and eggplant, stirring, for 3-4 mins, or until golden brown. Add garlic and spices. Cook, stirring, for 30 seconds, or until fragrant. Add rice and cook, stirring, for 1 min, or until coated in spices. Add stock. Bring to a boil then reduce heat and simmer, covered, for 10-12 mins, or until stock is absorbed. Remove from heat. Add 1/2 the meatballs, currants and pistachios to rice and mix to combine. Let stand, covered, for 10 mins.
Meanwhile, whisk together yogurt and tahini in a small bowl.
Add 2 tbsp cilantro to rice mixture and stir to combine. Serve pilaf topped with remaining meatballs and tahini yogurt. Garnish with remaining cilantro and finely chopped tomato.