Lamb And Baby Eggplant Curry With Cashews And Coconut - cooking recipe

Ingredients

1/4 cup vegetable oil
6 None baby eggplants, cut into 1/3 inch-thick slices
6 None lamb shanks, Frenched
1 None Spanish onion, chopped finely
3 cloves garlic, grated
1/4 cup fresh ginger
3 None fresh long red chilies, sliced thinly
2 tsp each ground cumin, coriander and garam masala
1 (13.5 oz) can diced tomatoes
2 cups beef stock
1 tbsp sesame seeds
1/3 cup toasted salted cashews
1 tbsp desiccated coconut
3/4 cup Greek yogurt
1 tbsp lightly packed fresh cilantro leaves

Preparation

Heat 1 tbsp oil in a large frying pan over medium heat. Cook eggplant, in batches, until browned. Transfer to a 4.5-quart slow cooker.
Add 1 tbsp oil to pan. Sear lamb on all sides. Transfer to slow cooker.
Add remaining oil to pan. Cook onion, stirring, for 5 mins, or until softened. Add garlic, ginger, chilies and spices. Cook, stirring, for 1 min, or until fragrant. Stir in tomatoes and stock. Bring to a boil then transfer to slow cooker. Cook, covered, on low for 8 hours.
Meanwhile, dry-toast sesame seeds, cashews and coconut together until fragrant but not browned. Let cool then blend or process until finely ground. Stir into curry and season to taste.
Serve curry topped with yogurt and fresh cilantro.