Lamb and baby eggplant curry with cashew and coconut

Cut the eggplants into 3cm (1¼-inch) 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.

Heat 1 tablespoon of the oil in the same pan over medium heat; cook the lamb, in batches, until browned. Transfer to the slow cooker.

Heat remaining oil in the same 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.

Meanwhile, dry-fry seeds, nuts and coconut together until fragrant but not coloured; cool. Blend or process until finely ground. Stir nut mixture into curry. Season to taste.

Serve curry topped with yoghurt and coriander.