Cube lamb and brown in a pan with some butter, a splash of olive oil, and minced garlic. Once all the sides of the meat have been seared, add tomato puree, a splash of red wine, capers, and some bay leaves. Simmer for three hours.
Make a basic cream sauce. Stir in the eggplant puree. Slice in some sheep's milk cheese. Season with pink Himalaya salt and freshly squeezed lemon juice.
Serve the lamb on a bed of the eggplant puree. Top with thinly sliced sheep's milk cheese.