Recipe: Ravinder Bhogal's Lamb and Aubergine Fatteh

Ingredients

• 4 tbsp olive oil
• 4 lamb shanks
• 1 cinnamon stick, broken up
• 2 tsp allspice berries
• 2 tsp coriander seeds
• 6 green cardamom pods, bruised
• 1 tsp black peppercorns
• 2 red onions, unpeeled, cut into quarters
• 1 whole garlic bulb, halved crossways
• 2 aubergines, thinly sliced into rounds
• 1 × 400g tin chickpeas, drained
• 2 Lebanese flatbreads
• Groundnut oil, for deep-frying
• 1 tbsp ghee
• 2 tbsp flaked almonds
• 2 tbsp pine nuts
• Seeds from 1⁄2 large pomegranate
• 1 tbsp black sesame seeds
• 1 tsp sumac
• Handful of parsley leaves
• Sea salt and black pepper
• 250g yoghurt
• 1 tbsp tahini
• Juice of 1 lemon
• 1 garlic clove, crushed
• 1 heaped tsp
• Turkish pepper paste (biber salcasi) or good-quality harissa
• 2 tbsp olive oil
• 4 tomatoes, peeled and finely chopped
• 1 red onion, finely chopped
• 1 green pepper, finely chopped
• Large handful of finely chopped parsley
• 1 tsp Turkish pepper flakes (pul biber)
• 1⁄2 tsp dried mint