In a preheated oven (225°C), cook the marinated lamb.
Add spices, caramelised onion and herbs to it, basting it occasionally with ghee. Cook till tender or when the internal temperature reaches 70°C.
Meanwhile, season eggplant with turmeric and salt and grill it till golden.
To serve, place lamb medallion along with its jus and eggplant on a plate.
Top it with chilled yoghurt and tomato relish.