Cut the lamb into 1 in (25 mm) cubes, discarding the excess fat, and finely chop the onions and garlic. Place the lamb in a large frying pan over a medium heat and quickly brown on all sides.

Add the onions, garlic and spices, stirring until the onion is transparent. Add the soaked, dried chickpeas and the stock. Bring to the boil, then reduce the heat and simmer for 45 minutes.

Meanwhile, to extract any bitter juices from the aubergines, cut into small cubes, sprinkle with the salt and leave to one side for about 30 minutes. Be sure not to buy mature aubergines, as they are much more likely to be bitter.

Look for aubergines which are shiny and do not have any brown or soft spots, they should also be weighty and firm.

After about 30 minutes, rinse the aubergines thoroughly, then add to the lamb and simmer for a further 45 minutes until the meat is tender. Crumble the creamed coconut into the pan and add the lemon juice.

Transfer to a serving dish, sprinkle with freshly chopped coriander and serve.