1.Cut eggplants into 3cm 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 another tablespoon of the oil in same frying pan over medium heat; cook lamb, in batches, until browned. Transfer to the slow cooker.
3.Heat remaining oil in same frying 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.Dry-fry seeds, nuts and coconut 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.
Sprinkle the curry with fried chillies before serving, if you like. To make fried chillies, thinly slice 2 fresh long red chillies. Heat 2 teaspoons oil in a small frying pan, and cook the chillies, stirring, until softened. This recipe is suitable to freeze at the end of step 3.