Slow-cooker lamb & eggplant curry | Women's Weekly Food
A rich, fragrant and warming slow-cooked lamb and eggplant curry that will melt in your mouth.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
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 cloves garlic, grated
- 5 centimetre piece fresh ginger (25g)
- 3 fresh long red chillies, sliced thinly
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 400 grams canned diced tomatoes
- 2 cups (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
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