Preparation:

• In a dry pan, toast the allspice, coriander, cinnamon and cumin until they are fragrant and have taken on some colour, then grind into a powder in a mortar. 
• Season the lamb shanks with salt. In a heavy-based casserole large enough to comfortably hold the shanks, fry the shanks in 1 tablespoon of the butter until they are browned all over. Remove and set aside.
• Melt the remaining butter in the casserole and gently fry the onion and ginger, adding the ground spices for the last 2 minutes of cooking.
• Add the tomatoes and use their liquid to loosen the browned bits from the base of the casserole using a wooden spoon.
• Add the garlic cloves and lamb shanks to the casserole, cover with the lid and simmer over a low heat for about 45 minutes.
• Carefully lift out the shanks then add the aubergines to the sauce. Stir well, then return the shanks to the sauce and continue to cook over low heat, covered, for a further 45 minutes, or until the shanks are very tender and the aubergines are soft.
• Meanwhile, prepare the saffron rice: rinse the rice well and drain. Heat the butter in a saucepan and fry the saffron and rice in it for 3–4 minutes, stirring.
• Add the water, bring to the boil, put the lid on, turn the heat down to very low and cook gently for 15 minutes.
• Mix the yoghurt with the mint and coriander.
• Lift the lamb shanks out of the casserole and leave to rest in a warm place.
• Cook the aubergines and sauce over high heat until thickened to the desired consistency, about 5 minutes.
• Serve the shanks with the aubergine and sauce, with saffron rice and herb yoghurt, and garnish with coriander and mint.