For lamb and walnut sauce
3 tablespoons olive oil
1 medium red onion, finely chopped
3 long hot peppers (see note), finely chopped
4 cloves garlic, minced
2 tablespoons janissary spice (recipe to follow)
3/4 teaspoon cumin seeds, divided
1 1/2 cups chopped walnuts
1 pound ground lamb
1 28 ounce can of tomatoes
1 tablespoon pomegranate molasses, or balsamic vinegar
Fresh chopped mint, for garnish

For baked eggplant
2 medium Italian eggplant
2 tablespoons olive oil

For janissary spice
6 tablespoons ground maraş or aleppo chile (see note)
3 tablespoons dried oregano
2 to 4 teaspoons sumac, or to taste