A sort of Greek-inspired dish. Coat chunks of lamb (I used lamb fillet) in seasoned flour and brown in hot oil. Scoop into a casserole dish.
Cut aubergine into chunks and quickly fry in more hot oil until they start to get tinged golden brown, and set aside. Soften chopped onions and some
crushed garlic, add 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp cinnamon and several grinds of black pepper, mix well, pour in chicken stock,
bring to a boil and pour over the lamb, cover the casserole and bake in a 180°C oven for about 90 minutes. Add the aubergine for the last 45 minutes.
Served with orzo and Swiss chard prepared thus: cut the stems from the leaves, then cut the stems into 2 inch lengths and boil for a couple of minutes.
Add the torn leaves and boil for another minute or so, until wilted, drain and serve.