Braised Eggplant with Ground Lamb Ras El Hanout is one of my favorite spice blends. It’s warm and earthy, with cinnamon, cumin, ginger, and turmeric and I especially love it with lamb. In fact, I can’t remember the last time I made lamb without it! It used to be difficult to find, but now that McCormick makes a blend it can be found in most grocery stores. Instead of making tzatziki to go with the lamb, I made a simple yogurt sauce and did a quick pickle with some English cucumber and coriander seeds, which add a really nice floral element. While the pickles may seem like an afterthought (and in many ways, thy were), they really completed the meal. Don’t skip them!