This is really good, but be prepared for garlic. I served it with the orange slices to temper the garlic. I used beef in place of lamb in this recipe. Adding a little cinnamon to the beef gives it a "lamb-y" flavor.
Take eggplant, and boil lightly in water and salt, then take out and dry for an hour. Fry this in fresh sesame-oil until cooked: peel, put into a dish or a large cup, and beat well with a ladle, until it becomes like kabis. Add a little salt and dry coriander. Take some Persian milk, mix in garlic, pour over the eggplant, and mix together well. Take red meat, mince fine, make into small cabobs, and melting fresh tail, throw the meat into it, stirring until browned. Then cover with water, and stew until the water has evaporated and only the oils remain. Pour on top of this the eggplant, sprinkle with fine-ground cumin and cinnamon, and serve.
al-Baghdadi p. 191/8, 1226