Mix together the yoghurt, crushed garlic, lemon juice and salt and set aside.
To make the nuts
Heat the butter in a frying pan until hot. Add the nuts then fry gently for 1-2 minutes until they turn light golden brown. Remove from the pan at this stage onto paper towels, the nuts will continue to cook so best to take them off just before they turn too brown.Set aside to cool completely then place in a bowl.
To make the eggplant
Heat the oil in a frying pan over a moderate heat until hot. Add the cubed eggplant and salt and cook, stirring regularly for about 8-10 minutes until the eggplant is fully browned and softened. Remove from the pan and set aside to cool.
To make the lamb
Heat a frying pan over a moderate heat with the olive oil until hot. Add the cumin seeds and let them sizzle for 5-10 seconds before adding the sliced onion.Stir fry the onion for about 5 minutes until golden and soft. Now add the garlic and stir for a further 2 minutes.
Add the lamb and begin to break up with your wooden spoon as it cooks, stirring into the onion as you go. Cook for about 8 minutes until all lamb has browned.
Add the coriander, cumin, paprika, all spice, cinnamon, salt and pepper and stir in. Cook gently for 3-4 minutes.
Add the eggplant, nuts and parsley to the pan and stir well. Now pour in the pomegranate molasses and squeeze over the lemon. Sir well and cook for a final 2-3 minutes before removing from the heat.
To make the flatbreads
Preheat oven to 350ºF/180ºC
Tear in half and open up 2-3 flatbreads, then tear into 2-3" pieces. Arrange all the pieces on a sheet pan and drizzle generously with olive oil. Toss them around in the oil to coat everything.
Bake in the oven for 15-20 minutes then leave to cool slightly and crispen up.
Arranging the fatteh
On a large serving platter, arrange all the flatbreads on the bottom. Spoon over the lamb to cover, then spoon over the garlic yoghurt.
Scatter over the parsley and sumac then finish off with a light drizzle of extra virgin olive oil.