In a roasting tray place the thyme and rosemary in the centre and drizzle some olive oil.
Pat the leg of lamb dry with some paper towel and with a sharps chef's knife gently create some slits in the leg of lamb where you then place the cloves of garlic and drizzle some more olive oil and sea salt and black pepper. Lastly add the coriander and cumin and rub it into the leg of lamb all over. Cover the dish with foil tightly.
Place leg of lamb in the oven for 30min and then reduce the heat to 180ºC and cook for a further hour. For the last 30min remove the foil.
Remove from the oven, with kitchen gloves begin the shred the lamb.
Toast the cumin seeds in a pan until you start to smell the spice come alive.
Mix the flour, cumin seeds, garlic, and chilli with 250g of the yoghurt until a dough is formed.
Knead the dough a bit with some of the leftover flour until it’s lovely and springy.
Separate the dough into about 8 balls and then roll them out and brush them with some olive oil and into a hot griddle pan for about 3min each.
Red onion pickle
Slice red onion thinly into half moons. Place into a bowl and mix the salt, and red wine vinegar and let it stand for a minimum of 10min. Thereafter add in the olive oil, cold water, and garlic and mix gently.
It’s ready for the eggplants/aubergine.
To make the aubergine you need to preheat the oven to 240ºC.
Thinly slice the aubergine. Then in a baking tray mix and coat the tray evenly with the olive oil and oregano. Then place the sliced aubergine in the tray and try to coat them both sides with the olive oil then bake them for 20min.
Then place the red onion pickle with the aubergine and the dressing as well and allow to cool.