Sweet and Sour Eggplant with Lamb Recipe

Ingredients

• 1 small lamb leg (about 1kg) butterflied, cut into two pieces lengthways
• 2 tbsp baharat (see note)
• 60 ml olive oil (¼ cup)
• To serve: thick Greek-style yoghurt
• Sweet and sour eggplant
• 2 eggplant, cut into long batons
• 60 ml pomegranate molasses (¼ cup)
• ½ garlic clove, finely chopped
• 40 gm roast almonds
• 1 cup mint, coarsely torn (loosely packed)