Servings: 4

400g lamb shoulder diced into 3cm chunks 400g lamb shoulder diced into 3cm chunks
2 large onions roughly chopped 2 large onions roughly chopped
2 large eggplants (aubergines) (about 800g) cut into 3cm chunks 2 large eggplants (aubergines) (about 800g) cut into 3cm chunks
2 tablespoons Rogan Josh curry paste 2 tablespoons Rogan Josh curry paste
1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
700g passatta or 800g crushed tomatoes 700g passatta or 800g crushed tomatoes
200g natural or Greek yoghurt 200g natural or Greek yoghurt

Preheat slow cooker.
Add a dash of olive oil to a frying pan and brown the lamb quickly.
Add the lamb, onion and eggplant to the slow cooker.
Season with sea salt and cracked pepper.
Mix together the Rogan Josh paste, passatta/tomatoes and vinegar. Add to slow cooker and stir through.
Cook on low for 7 to 8 hours or high for 4 hours.
Serve with a generous dollop of yoghurt and rice.