Dice the aubergine into small kebab-size pieces. Place in a colander and sprinkle with 1 tsp salt. Cut the lamb into similar-sized pieces, discarding any sinew. Dust with cumin. Peel, halve and finely dice the onion. Peel and finely chop the garlic. Heat the olive oil in a two-litre capacity, heavy-bottomed, lidded pan and stir in the onion and garlic. Cook for 5 min over a medium heat, stirring regularly. Rinse the aubergine, pat dry on kitchen paper and quickly toss in the oily onion. Reduce the heat and cook, stirring a couple of times, for 5 min until the aubergine begins to soften. Increase the heat and add the lamb, browning it thoroughly. Add the tomatoes and balsamic vinegar. Half fill the tomato can with water and add that too. Bring to the boil, reduce the heat immediately, three-quarters cover the pan and establish a steady simmer. Cook for 25 min. Check that the meat is tender and continue to cook, uncovered, for a further 5 or 10 min. Coarsely chop the mint and stir most of it into the stew. Check the seasoning and serve with a dollop of yoghurt and a sprinkling of min
