Slow-cooker lamb & eggplant curry

Name: Slow-cooker lamb & eggplant curry
Cook time: 8 h 45 min
Total time: 8 h 45 min
Cuisine: Asian, Indian
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 ground cumin; 2 teaspoon ground coriander; 2 teaspoon garam masala; 400 gram canned diced tomatoes; 2 cup (500ml) beef stock; 1 tablespoon sesame seeds; 1/4 cup (50g) roasted salted cashews; 1 tablespoon desiccated coconuts; 3/4 cup (200g) greek-style yoghurt; 1/4 cup lightly packed fresh coriander leaves