Sultan's Delight (don't look at me, I didn't name it that).

Cube and sear lamb with some salt in a bit of olive oil.


Remove, lower heat, and saute onions and garlic in cumin and paprika.


Return lamb, add a can of crushed tomatoes, and a bit of water. Simmer on very low heat, covered, for at least 2 hours.


Take a cute eggplant...


...and burn it alive.


Let it cool, peel it, and place it in lemon water for about 15 minutes.

(in other words, not shown.)

Place in a colander to drain for 45 minutes.


Make a light roux (equal parts flour and fat on low heat until just turning golden).


Add a bit of milk to make a thick sauce, add eggplant and parmesan, and smash the eggplant into a paste. Salt and pepper to taste; maybe a bit of lemon.


A few arugula leaves, tossed with a squeeze of lemon.


Arrange the plate with the lamb over top the eggplant, with a few leaves of arugula for balance.