Recipe

Lamb and baby eggplant curry with cashew and coconut

A rich, fragrant lamb and baby eggplant curry with cashew and coconut.

  • 8 hrs 45 mins cooking
  • Serves 6
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Ingredients

Lamb and baby eggplant curry with cashew and coconut
  • 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

Lamb and baby eggplant curry with cashew and coconut
  • 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.

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