Spiced Lamb and Eggplant Stew with Vermicelli Rice

Cooking instructions

1. ground lambground allspicesalt
   Season the lamb with salt, black pepper, and allspice.
2. long grain rice (dry)watersalt
   In a small pot, rinse the rice. Add water and a pinch of salt; set aside.
3. ground lambolive oil
   Heat olive oil in a skillet over medium-high heat. Brown the lamb for 3 to 4 minutes, then remove to a plate.
4. yellow oniongarlictomato pastecrushed tomatoes
   In the same skillet, add onion and cook 3 minutes. Add garlic and tomato paste; cook 1 minute.
5. ground lambeggplantcrushed tomatoeswater
   Add diced eggplant and cook 4 minutes, stirring, until it starts to soften. Return lamb to the skillet, add crushed tomatoes and water, and simmer covered 15 to 18 minutes until lamb is tender and eggplant is silky.
6. long grain rice (dry)vermicelli noodles
   Meanwhile, toast the vermicelli in a small pan until golden, 1 to 2 minutes. Stir into the rice pot, bring to a boil, then cover and simmer 12 minutes. Rest 5 minutes.
7. ground lambeggplantlong grain rice (dry)vermicelli noodles
   Serve the lamb and eggplant stew over the vermicelli rice.