Step 1

Place garam masala, cumin, coriander, sumac, pepper and 2 tsp salt in a large bowl. Add the lamb and toss to coat.

Step 2

Heat 2 tbs oil in a large frypan over medium-high heat. Add lamb and cook, tossing the pan occasionally, for 8-10 minutes until lightly browned.

Step 3

Meanwhile, preheat a chargrill pan or barbecue to high. Drizzle remaining 2 tbs oil over eggplant and cook, turning, for 12 minutes or until softened and charred.

Step 4

Combine the tahini, turmeric and two-thirds lemon juice in a bowl. Season.

Step 5

Combine herbs, tomato, spring onion and remaining lemon juice in a bowl.

Step 6

Spread garlic dip over flatbreads and top with eggplant, lamb, herb mixture and chillies. Drizzle with tahini mixture to serve.