Cinnamon-Scented Lamb from The Food I Love by Neil Perry

Ingredients

• 2 small eggplants (aubergines)
• sea salt
• 600 g (1 lb 5 oz) lamb shoulder
• ½ brown onion, sliced
• 2 garlic cloves, finely chopped
• 150 ml (5 fl oz) extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 vine-ripened tomatoes, peeled, deseeded and chopped
• 125 ml (4 fl oz/½ cup) chicken stock
• 1 teaspoon chopped mint
• juice of ½ lemon
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• freshly ground pepper