Made a paste out of a couple of spoons of coconut oil, tumeric, cumin, 2 chopped fresh chilis, grated fresh ginger (couple of tablespoons) and garlic. Heated this in the le creuset and seared some lamb leg steaks (bone in). Meanwhile chopped an aubergine into chunks and salted the chunks, added them to the lamb with a couple of handfuls of sultanas, covered the lot in vegetable stock and slow cooked for a couple of hours with the lid on in the oven. About 1/2 and hour before serving added a tin of coconut cream. Sprinkled with fresh coriander when ready.
We had this with a fantastic potato curry and homemade roti – cooked by J & L – will get the recipes for these up later.