Preheat oven to 350 degrees. Coat the lamb with mustard. Rub it over lamb for an even coating. Use the spices listed for the lamb, combine 1 tbs of each spice. And use all to generously but evenly coat the lamb. Place in a roasting pan. Add wine and vinegar to bottom of the pan. Cover with a lid or foil, preferably a lid that doesn't touch the lamb. Roast at 350 for 1 hr. Reduce heat to 325 and roast another hour.

When done, remove lamb from oven. Keep covered and let it slowly cool enough to handle. Debone and chop meat. Make sure not to loose the seasoning bark around the meat.

Heat a frying pan over medium high heat. When hot, add a little oil, then onions and garlic. Saute until the garlic browns and the onions sweat out and become translucent. Add eggplant and lamb, continue cooking until eggplant softens and is no longer bitter. The seasoning from the lamb should be plenty to properly season this dish.

Lay Naan bread out on ungreased baking sheets. Preheat top broiler to 450 degrees. Brush plenty of olive oil on top of flatbreads. Top with lamb mixture, then chopped fresh tomatoes. Add dollops of goat cheese. Then Sprinkle with cilantro. Place in oven on lower rack. Watch carefully. Remove when bread is browned nicely and cheese gets bubbly. Serve immediately. Enjoy.