Quick Lamb and Eggplant Curry

Eggplant, diced, salted, drained and dried.
Onion, roughly chopped.
Garlic, crushed.
Lamb leg, diced.
Tomatoes (only a few), chopped.

Fry onion in ghee and oil. Add eggplant and garlic and fry for a bit. Add diced lamb and spices - Cam's Sri Lankan curry powder, black mustard seeds and turmeric. Fry for a couple of minutes. Add tomatoes and water to cover about half way. Cook for about 20 mins. Serve with rice and yoghurt and/or honeyed sweet potato.

Result: 4.5. Remarkably nice curry for quick-cooked meat.
Preparation: quick and easy.