Ingredients out • Kettle boiled • Large frying pan, high heat • Medium frying pan, medium heat
Cook the aubergines whole in the microwave (800W) for 7 minutes.
Put 1 mug of couscous and 2 mugs of boiling water into a bowl and cover.
Cut the lamb into 8 pieces and flatten with your fist, then toss with sea salt, black pepper and the garam masala. Put into the large frying pan with 1 tablespoon of oil, turning when golden.
Toast the cumin crunch mix in the medium frying pan until lightly golden, then pound in a pestle and mortar. Return the empty pan to a low heat.
Carefully transfer the aubergines to a board, then halve lengthways and add to the lamb pan, skin side down, pushing the lamb to the side. Put the saffron into a mug half-filled with boiling water.
Roughly chop the tomatoes, finely chop the preserved lemon, trim and slice the spring onions and chilli, then add it all to the medium frying pan with 2 tablespoons of oil, the saffron and its soaking water.
Turn the heat up to high, bring to the boil, then season to taste.
Fluff up the couscous, then spoon over a large serving board or platter.
Flip the aubergine over to soak up the pan juices, then place on top of the couscous and pour over the tomatoes and any juices.
Lay over the lamb, then scatter with the cumin crunch and the coriander leaves. Serve with the yoghurt.