This is another favourite recipe of mine and another one from ye olde market stall of yore. I love using leftover lamb shoulder in this – it’s just so moist and packed full of flavour – but you can substitute minced raw lamb shoulder here too. The king of all vegetables, the aubergine, really shines here with its lusty smokiness. I love it, and I do wish I had one to eat right now!
Full Recipe on the Evening Standard