Lamb with Eggplant Cream

Preheat the oven to 100°C (approximately 215°F).

Rinse the lamb, pat dry and season with salt. In a hot pan with 1 tablespoon oil, cook on all sides until golden brown. Bake in the oven (with a drip pan underneath) for about 1 hour.

Peel and dice the shallot and garlic. Rinse and chop the eggplant. Sauté the shallot with the garlic in the remaining oil until transparent. Add the eggplant and cook until light golden brown. Pour in the wine. Add salt, pepper, coriander and cumin seed. Cook partially covered for about 10 minutes until soft. Puree and pass through a fine sieve. Simmer, do not boil. Add water as needed. Stir in 1-2 tablespoons of yogurt and season to taste.

Mix the remaining yogurt with the coconut cream and pour into a piping bag.

Spread the eggplant sauce on a warmed plate. Apply the coconut yogurt over the sauce in a grid pattern. Remove the lamb from the oven and let it sit briefly. Cut into pieces and distribute on top of the sauce. Season with chili salt and serve.