* 4 medium eggplants (about 2 1/2 lb / 1.2 kg), halved lengthwise * 6 tablespoons / 90 ml olive oil * 1 1/2 teaspoons ground cumin * 1 1/2 tablespoons sweet paprika * 1 tablespoon ground cinnamon * 2 medium onions, (12 oz / 340 g in total), finely chopped * 1 lb / 500 g ground lamb * 7 tablespoons / 50 g pine nuts (I used chopped walnuts
instead) * 2/3 oz / 20 g flat leaf parsley, chopped * 2 teaspoons tomato paste (I used homemade ketchup
instead) * 3 teaspoons superfine sugar * 2/3 cup / 150 ml water * 1 1/2 tablespoons freshly squeezed lemon
juice * 1 teaspoon
tamarind paste * 4 cinnamon sticks * salt and freshly ground pepper