1. Put the lamb in a large sauce pan with all of the ingredients down to and including the bay leaves.
2. Simmer for around 45-50 minutes, skimming the froth off the top as you go.
3. The meat should be very soft and easy to tear apart with a fork/your hands once cooled.
4. Roast the aubergines for around 45 minutes in an oven at 220C.
5. Once they are cooled, scrape the flesh from the skin into a bowl, and blend with a stick blender.
6. Stir in the yoghurt, oil, lemon juice and garlic.
7. Once the lamb is torn into small shreds, heat the butter in a saucepan.
8. Cook the onion in the butter with a pinch of salt until soft and sweet, 10-15 minutes.
9. Add the spices and cook for a minute, then add in the lamb.
10. Fry until bits of the lamb are crisping up, then remove from the heat, and pile on top of the aubergine in a big bowl.
11. Top with the pinenuts, mint and pomegranate seeds.