Add the lamb and brown this in the oil till it no longer remains pink. Add all the spices during the last minute.

Add 2 cups of water. Bring this to a boil and then cover and simmer on the low heat for approximately 50 minutes.

Meanwhile, slice your aubergines into thin semi-circles and pan fry them on both sides till they begin to brown. Don't use a lot of oil, as aubergines soak up oil like a sponge so the more you use, the more they'll take in and the more oily your curry will end up being. Just use enough to prevent the aubergines from sticking to the bottom of the pan. You may need to do this in batches. Keep this aside.

After the 50 minutes are up, add in the fried aubergines, whole green chilli and chopped tomatoes and cover again. Allow this to simmer on low for 15 minutes.

Uncover and check the curry for spices and doneness. If the lamb still needs more time to cook, continue to simmer it with the lid on. If the lamb is done, then turn the heat up to high and begin to dry out the curry. We are aiming for a very thick and smooth gravy the consistency of smooth pasta sauce.

Once the curry has dried out to the right consistency, garnish it with fresh coriander and serve hot with rice or chapatti.