Step 1

Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 10 minutes or until golden.

Step 2

Add the curry paste, garam masala, chilli and bay leaf and cook, stirring, for 1-2 minutes or until aromatic. Add the lamb and stir to coat. Add the tomato and half the water. Reduce heat to low. Cook, covered, for 1 hour or until the lamb is tender.

Step 3

Add the potato, eggplant and remaining water. Cook, covered, for 30 minutes or until the potato is tender and the sauce thickens. Season with salt. Top with coriander to serve.