Lamb: Cut 300g lamb into 1 cm cubes. Add to a bowl with 2 tsp olive oil, 1 tsp cumin powder, 1 tsp salt, 1 tsp turmeric and 1 tbs flour. Mix well to coat all pieces. Set aside.

Eggplant: Preheat the oven to 200º C fan bake. Slice the eggplant into 1.5 cm thick discs. Brush with 1 tsp olive oil and bake for 15-20 minutes.

Tomatoes: In a pan, heat 2 tsp olive oil over medium heat. Add 2 tsp crushed garlic, 2 tbs tomato paste, ½ tsp turmeric powder, ½ tsp cumin powder, 1 tsp sugar, 1 tsp salt and pepper. Stir & cook for 2-3 minutes. Slice the tomato and onion into 1cm thick slices. Layer sliced tomato, onions and roasted eggplant in the pan. Add 2-3 tbs water, cover the pot and simmer on medium heat for about 15 minutes, or until the tomatoes are cooked and the mixture has thickened.

Yoghurt sauce: In a bowl, combine 1 cup yoghurt, 1 tbs lemon juice, 1 tsp crushed garlic, and ½ tsp dried mint. Stir well until all the ingredients are well mixed.

Cook lamb: When the eggplant/tomato mix has 5 minutes left, heat a pan to high heat and cook the lamb pieces for 2-3 minutes, until crispy.

Assemble: Place a generous amount of the yogurt mixture on the base of a large serving plate. Gently top with the eggplant/tomatoes, lamb and more yoghurt sauce. Garnish with fresh dill and pine nuts. Serve with 2 warm pita breads.