Pre-heat oven to 140°C (fan oven) / 160°C (conventional) / gas mark 3.
Take a shallow casserole pan (with a lid) and place on a medium / high heat. Add 2 tbsp of vegetable oil and heat for about 1 min. Season and then seal the lamb chunks in the pan. Remove the meat from the pan and leave on a plate to rest.
Add 2 tbsp of oil to the casserole dish and heat for about 1 min / until the oil glistens. Add the chopped onions and cook until they turn golden / start to caramelise.
Add 3 crushed garlic cloves and stir into the onions. Then add 1 tsp of turmeric and stir in. Once evenly distributed and you can smell the aroma, add 3 tbsp of tomato purée and stir in.
Add the sealed lamb, followed by the stock, bloomed saffron, cinnamon stick and bay leaf. Add some water if you need to ensure the meat is covered by the sauce. Stir and then add lime juice and salt and pepper to taste.
Let the mixture simmer for about 10 mins. Then turn the stove off. Nestle the aubergine halves into the stew so that they are submerged into the liquid. Place the tomatoes on top. Put the lid on the pan and place in the oven to cook for approx 3 hrs.
Half way through, remove from oven and spoon the juices over the aubergine and meat and adjust meat and/or aubergines gently to ensure they are in the sauce. The oil will rise to the top of the stew gravy - feel free to spoon off any excess oil which may have formed on the top. I sometimes gently lay a kitchen paper towel on the surface to soak up any excess oil. Others just mix it back in.
Once cooked (lamb should be falling off the bone after the slow cook), serve with rice, salad and yoghurt.