In a bowl, mix lamb, herbs and spices blend, Noubess Hot and Spicy Original Herbs and Spices, salt and balsamic vinegar. Cover and let marinate overnight or for 2 - 4 hours in the refrigerator.

Remove lamb pieces from marinade and shake off excess marinade. In a heavy bottom pan, heat oil. Brown all pieces over medium high heat, working in batches and turning them as needed. Transfer the pieces to a plate as they browned.

Reduce the heat to low, return the lamb to the pan, add the marinade, bring to a boil and cook for about 5 minutes.

Add the tomatoes, onion, cumin powder, season with salt and pepper if preferred. Cover and adjust the heat so the mixture can simmer for about 12 to 15 minutes.

Add eggplant, chickpeas, coconut milk, hot pepper and cook stirring occasionally until meat is fully cooked. Add additional seasoning while cooking if preferred.