Slow-cooker lamb & eggplant curry

A rich, fragrant and warming slow-cooked lamb and eggplant curry that will melt in your mouth.

Great

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Serve curry topped with yoghurt and coriander.

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