Lamb And Baby Eggplant Curry With Cashews And Cocon

Name: Lamb And Baby Eggplant Curry With Cashews And Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Add 1 tbsp oil to pan. Sear lamb on all sides. Transfer to slow cooker.
3
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.
4
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.
5
Serve curry topped with yogurt and fresh cilantro.

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Lamb And Baby Eggplant Curry With Cashews And Coconut falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb And Baby Eggplant Curry With Cashews And Coconut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions