Name: Lamb and baby eggplant curry with cashew and coconut
Cook time: 525 min
Total time: 525 min
Yield: 6
Ingredients: 6 baby eggplants (360g); 1/4 cup (60ml) vegetable oil; 6 french-trimmed lamb shanks (1.5kg); 1 brown onion (200g), chopped finely; 3 clove garlic, grated; 5 centimetre piece fresh ginger (25g); 3 fresh long red chillies, sliced thinly; 2 teaspoon each ground cumin, coriander and garam masala; 400 gram canned diced tomatoes; 2 cup (500ml) beef stock; 1 tablespoon sesame seeds; 1/4 cup (50g) toasted salted cashews; 1 tablespoon desiccated coconut; 3/4 cup (200g) greek-style yoghurt; 1/4 cup lightly packed fresh coriander leaves

Ingredients

6 baby eggplants (360g)

1/4 cup (60ml) vegetable oil

6 french-trimmed lamb shanks (1.5kg)

1 brown onion (200g), chopped finely

3 clove garlic, grated

5 centimetre piece fresh ginger (25g)

3 fresh long red chillies, sliced thinly

2 teaspoon each ground cumin, coriander and garam masala

400 gram canned diced tomatoes

2 cup (500ml) beef stock

1 tablespoon sesame seeds

1/4 cup (50g) toasted salted cashews

1 tablespoon desiccated coconut

3/4 cup (200g) greek-style yoghurt

1/4 cup lightly packed fresh coriander leaves

Method

1.Cut the eggplants into 3cm (1¼-inch) thick slices. Heat 1 tablespoon of the oil in a large frying pan over medium heat; cook eggplant, in batches, until browned. Transfer to a 4.5-litre (18-cup) slow cooker.

2.Heat 1 tablespoon of the oil in the same pan over medium heat; cook the lamb, in batches, until browned. Transfer to the slow cooker.

3.Heat remaining oil in the same pan over medium heat; cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, chilli and spices; cook, stirring, for 1 minute or until fragrant. Stir in tomatoes and stock; bring to the boil. Transfer to the slow cooker. Cook, covered, on low, for 8 hours.

4.Meanwhile, dry-fry seeds, nuts and coconut together until fragrant but not coloured; cool. Blend or process until finely ground. Stir nut mixture into curry. Season to taste.

5.Serve curry topped with yoghurt and coriander.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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