• 1 ½ lbs boneless lamb shoulder, cut into 1 inch chunks
• 2 tbsp extra virgin olive oil
• 2 large onions, very thinly sliced
• 4x1 inch piece ginger root, finely grated on microplane (~2 tsp paste)
• 4 cloves garlic, finely grated on microplane
• 2 tsp ground cumin
• 1 ½ tsp ground coriander
• 1 tsp sweet paprika
• ¾ tsp Kashmiri chili powder (or more paprika/cayenne pepper, to taste)
• 1 ½ inch cinnamon stick
• 3 whole cloves
• 1 large bay leaf
• 14 oz canned whole tomatoes (I prefer  San Marzano)
• ¼ cup extra virgin olive oil
• 1lb eggplant (about 1 large), cut into 1 inch cubes
• Kosher salt and fresh cracked pepper
• Pinch sugar (optional)

Yogurt sauce:

• 1 cup whole fat plain yogurt
• 1 clove garlic, grated on microplane
• 1 tbsp lime juice
• Kosher salt
• Lime zest and olive oil for topping

For serving:

• Naan bread (warmed) or cooked basmati rice
• Lime wedges