Start by topping and tailing the aubergines. Cut into 3cm chunks and put half the olive oil in a large casserole, over medium heat. Add the aubergines and season well, then fry for 8-10 minutes, turning, until golden all over. Remove the aubergines from the pan and set aside.
Season the lamb chunks well and in the same casserole dish, add the rest of the olive oil, and fry the lamb until golden brown (you may need to do this in batches to avoid overcrowding).Add the onion wedges and garlic once the la,b is browned and turn the heat down. Fry for approx. 5 mins, then add the spices for a minute, then stir in the tomato puree and pomegranate molasses.Cook for a few minutes, then add the stock and fried aubergines and bring to a boil. Once bubbling, reduce the heat to low, cover and simmer slowly for approx. 2 - 2.5 hrs or until the lamb is super tender.
Remove the lid, increase the heat and leave for 10 mins to bubble to thicken to make a rich stew.
Garnish with fresh parsley or coriander.Serve with rice, couscous, or flatbreads.