Lamb stew with creamy eggplant sauce

Wow. This was intense. Both the tomato and eggplant sauces end up fairly rich -- the tomato because of the lamb fat and the eggplant because of the bechemel and cheese. I think I made the mistake of adding too much nutmeg to the eggplant sauce.

I bought my lamb chunks from the "Aladdin" market in San Mateo. The butcher took a shoulder of lamb with bone and cubed it up using the bandsaw. Unfortunately, this meant that each chunk had a gnarly shaped little piece of bone it, which were hard to eat around.

From Claudia Roden's "The new book of Middle Eastern food"