Moroccan Lamb Shanks with Eggplant

Preheat oven to 350 degrees F.

Heat 2 tablespoons of the olive oil in a Dutch oven. Add the lamb and saute until browned on all sides. Add the onions, garlic, cumin, paprika, saffron, cilantro, ginger, cayenne, black pepper and salt. Cook for a moment or two, then pour in the broth and enough water to just about cover the ingredients.

Place in the oven and bake for 2 to 3 hours, or until the meat is quite tender, and the liquid has evaporated by about half. Transfer the cooking liquid to a saucepan and skim off all fat.

Brush the eggplant slices very lightly with the remaining oil; broil on both sides until almost tender. Arrange the eggplant in a large, shallow baking dish and top with the lamb. Bake for about 30 minutes, until the top has browned.

Meanwhile, boil down the cooking liquid until reduced by half. Add the lemon juice and season to taste. Saute the almonds in the butter until they are golden.

Remove lamb and eggplant from the oven, pour the sauce evenly over the top, then garnish with the almonds, eggs and cilantro.