Trim lamb and remove any large fat caps and cut to 1 ½" dice.
In a large bowl, mix the nutmeg, coriander, cumin, paprika, turmeric, 2 tablespoon salt and red pepper flakes to the meat. Stir with a wooden spoon to coat the meat, and set aside for 20 minutes to rest. After 20 minutes, mix 3 tablespoon vegetable oil into meat mixture and stir until coated.
Heat 2 tablespoon vegetable oil in a large dutch oven. Once shimmering, add celery, carrots, onions and garlic and 1 tablespoon salt and saute until translucent. About 10 minutes.
Put ½ of the Lamb mixture into a hot 12" skillet and brown, adding 2 tablespoon white wine into the pan. Once seared, add the lamb to the dutch oven and repeat the process with the other half of the meat.
Pour a small amount, ¼ cup, of the chicken broth into the skillet to deglaze the pan. Pour all of that into the dutch oven.
Add two cinnamon sticks to the dutch oven.
Add crushed tomatoes and the remaining chicken broth to the dutch oven.
Stir and continue to cook.
Add 2 cups water to the dutch oven, cover and bring to a boil.
Once boiling, turn heat down to low and let simmer.
Add water as needed for sauce consistency.
After about 2.5 hours on low, add eggplant and continue cooking for about 30 minutes until the eggplant is tender.
Add ginger and stir.
Add cilantro and stir. Remove from heat.