Trim the lamb of any fat and sinew and cut into 1-inch cubes. Melt the butter in a large, heavy based casserole dish over medium heat, then brown the lamb allover and remove from the pan. If necessary, add a little more butter to the pan, then add the onion, garlic and oregano and sweat over a low heat for about 5 minutes. Add the honey, then increase the heat and cook for another couple of minutes. Stir in the tomatoes, pepper paste, salt, pepper and stock, then bring to the boil. Stir well and return the lamb to the pan. Cover the pan, lower the heat and leave to simmer very gently for 1-1½ hours, or until the lamb is tender and the liquid has reduced to a thick sauce.

To make the eggplant puree, prick the eggplants all over with a fork and set them directly on the naked flame of your stove top. Set the flame to low-medium and cook for at least 15 minutes, turning constantly until the eggplants are charred allover and soft. Remove from the flame and place on a small wire rack in a sealed container or plastic bag so the juices can drain off. Allow the eggplants to cool for about 10 minutes. (If you don't have a gas stove, stand the eggplants under the broiler, set to high, turning them regularly until charred. You won't get quite the same smoky flavor, but the effect is reasonable.)

When the eggplants are cool, gently peel away the skin from the flesh, taking care to remove every little bit or the puree will have a bitter burnt flavor. Put the eggplants into a bowl of acidulated water and leave for 5 minutes this soaks away any lingering bits of burnt skin and turns the flesh pale and creamy. Drain the eggplants in a colander and squeeze them gently to extract any moisture then chop finely.

Bring the cream to the boil in a small saucepan and simmer for a couple of minutes to reduce slightly. Stir in the cheese and nutmeg, then season with salt and pepper and a squeeze of lemon juice. Add the chopped eggplant and beat lightly to combine. Taste and adjust the seasonings as required.

To serve, spoon the eggplant puree into the center of a warmed serving platter. Make a well in the center of the puree and spoon in the lamb. Garnish with parsley and serve straight away with a green salad.