1 Heat 2 tablespoons olive oil in a heavy bottomed pan or wok, add cumin seeds, pounded green cardamoms followed by chopped onions and sauté for a few minutes.

2 Add ginger, garlic, chili and sauté for 5-7 minutes until onion starts to brown. Add turmeric, red chili powder, coriander powder, and salt - stir well.

3Add tomatoes and cook for 3-4 minutes on medium-high flame. Add minced meat, stir well making sure there are no lumps. Cook for 6-8 minutes until meat is brown all over, and oil starts to separate.

4Add whisked yogurt - stir well, reduce heat, cover and cook for about 30 minutes until meat is fully cooked.

5Add garam masala powder, coriander leaves, lemon juice and stir well. Set aside, until ready to use.

6In a large frying pan, heat 2 tablespoons olive oil on medium flame. Place as many eggplant slices as you can fit in the pan, and fry for 2-3 minutes on each side until crispy-golden. Set aside on a tray, and continue frying the rest of the eggplant - set aside.

7Lay roast eggplant on a large platter, spread minced lamb generously all over eggplant, drizzle some creamy Greek yogurt and finally, garnish with toasted pine-nuts and pomegranate pearls. Serve hot with toasted sourdough.