Cut stewing lamb into large chunks (I prefer using neck fillet for stews, but boneless leg is good also), dust in seasoned flour
and brown in hot olive oil. Transfer to a casserole. Next, fry a chopped onion and a couple of crushed cloves of garlic until
softened and starting to brown. Stir in a stick of cinnamon and a couple of cloves, a ½ tsp ground nutmeg and a tsp paprika
and cook for another minute. Add 3 – 4 skinned and chopped tomatoes, a Tbs tomato paste and a glass of red wine together with
a similar amount of stock. Stir in a couple of bay leaves and some chopped thyme, season with a little sea salt and a good grind
of black pepper, bring to a simmer and pour this over the lamb. Cover the casserole and bake in a 170°C oven for an hour or so,
stirring from time to time. Cut an aubergine into large chunks and after the hour, stir these into the casserole, adding a splash
of water if necessary. Continue cooking for another 30 – 40 minutes, until the lamb and aubergine are cooked and tender.
Serve garnished with parsley, accompanied with orzo.