Name: Lamb & Baby Eggplant Curry With Cashew & Coconut
Total time: 8 h 45 min
Yield: 6
Ingredients: 6 baby eggplants (360g); ¼ cup (60ml) vegetable oil; 6 french-trimmed lamb shanks (1.5kg); 1 large onion (200g), chopped finely; 3 cloves garlic, grated; 5cm (2in) piece fresh ginger (25g); 3 fresh long red chillies, sliced thinly; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons garam masala; 400g (12½oz) can diced tomatoes; 2 cups (500ml) beef stock; 1 tablespoon sesame seeds; ¼ cup (50g) roasted salted cashews; 1 tablespoon desiccated coconut; ¼ cup lightly packed fresh coriander (cilantro) leaves

VMG Recipes