Arabian Lamb
A recipe from Cynthia Macgregor at the Sneaky Kitchen

2 cups cooked lamb, cut bite-sized
3 tablespoons olive oil
1 small eggplant, peeled and cubed
1 cup cooked rice
1 hard-cooked egg, chopped
1/2 cup orange juice
Zest of one orange
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cayenne pepper
1/4 cup fresh chopped or snipped dill
1/3 cup sliced almonds

In a large skillet over medium heat, heat the oil and add the eggplant. Stir intermittently as it cooks, cooking till it is nicely soft.

Add all the remaining ingredients except the almonds, reduce the heat to medium-low, and cook for 4 minutes longer. Remove to serving bowl and sprinkle with the almonds.

Serves 4.