Heat a thin layer of oil in a heavy-bottomed casserole (or pot) and brown the lamb all over. Remove.
Add a little fresh oil, if needed, and gently saute garlic, chillies, celery, carrot and onion until reasonably tender, stirring now and again and adding cinnamon and ground cumin towards the end.
Then return the lamb, mix well, turn down the heat, cover and simmer for about 15-20 mins.
Soak saffron in a little hot water.
While the lamb is cooking, fry eggplant, in 2-3 lots, in a layer of olive oil until golden. Then drain well on kitchen paper towels.
Add eggplant, sultanas, soaked saffron, stock, rice and salt to the lamb. Mix well, bring to the simmer and gently cook for about 20 mins, covered, until rice is tender.
Then mix in the coriander and serve with a good dollop of yoghurt.
If too wet, place a layer of kitchen paper towels on top of the pilaf to soak up any excess moisture, before stirring in the coriander
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