• Partnered with
  • Easy
  • Serves 6
  • 8 hrs, 45 mins cook

Slow-cooker lamb & eggplant curry

SLOW-COOKERLAMB&EGGPLANT CURRY
Triple tested. For your success every time.

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

Ingredients

Slow-cooker lamb & eggplant curry

  • 6 baby eggplants (360g)
  • 1/4 cup (60ml) vegetable oil
  • 6 french-trimmed lamb shanks (1.5kg)
  • 1 brown onion (200g), chopped finely
  • 3 cloves garlic, grated
  • 5 cm piece fresh ginger (25g)
  • 3 fresh long red chillies, sliced thinly
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 400 g canned diced tomatoes
  • 2 cups (500ml) beef stock
  • 1 tbsp sesame seeds
  • 1/4 cup (50g) roasted salted cashews
  • 1 tbsp desiccated coconuts
  • 3/4 cup (200g) greek-style yoghurt
  • 1/4 cup lightly packed fresh coriander leaves

Steps

Slow-cooker lamb & eggplant curry

  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.
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