Char the whole aubergines directly over a gas flame or on a charcoal grill until the skins are blackened and the flesh is completely soft inside.

Once cool enough to handle, peel away the charred skin and roughly chop the smoky pulp, removing excess moisture.

Whisk the strained yogurt with the garlic paste and chopped aubergine, seasoning generously with salt and pepper.

In a heavy-based skillet, heat the butter and oil. Sear the lamb cubes until browned and tender, then add the tomatoes and pul biber, cooking until the tomatoes soften.

Spread the aubergine yogurt base onto a platter, top with the warm lamb mixture, and garnish with fresh parsley.