Return the casserole to a low heat with the extra virgin olive oil. Add the bay

Aubergine rendang by Susan Jane White

Serves 8 with rice

Ingredients 2 white onions, chopped 5 tablespoons coconut oil or ghee 600g lamb chunks, preferably shoulder 6 garlic cloves, finely chopped 1 fresh chilli, de-seeded and chopped 2 stalks of lemongrass, white part only, finely chopped Big knob of fresh ginger, peeled and chopped 2 tablespoons black or yellow mustard seeds 1 tablespoon coriander seeds 2 teaspoons ground turmeric A good few turns of the salt and pepper mill 1 x 400ml tin of coconut milk Generous handful of dried goji berries 4 large aubergines Fresh coriander, to garnish

Method 1 Start by sweating the onions on a gentle heat with 1 tablespoon of the coconut oil or ghee until glassy looking (5-10 minutes). Add the lamb, garlic, chilli, lemongrass, ginger, spices and a few twists from the salt and pepper mill. 2 No need to brown the lamb first. Whack up the heat for a few minutes to briefly colour everything, then pour in the coconut milk and turn down to a low simmer. It needs 2-3 hours over a low-medium heat on the hob with a lid securely fastened. Any higher and the lamb will toughen. 3 Taste after 2 hours and see if the lamb needs longer. It should be juicy and flavoursome, not tough. Leave it for longer if needed. 4 About 40 minutes before the end of the cooking time, pre-heat the oven to 200°C. Remove the lid for the final 20-30 minutes of cooking and parachute the goji berries into the mix. This will add sweetness and nutrition while concentrating the flavours. Rendang is best when it’s strong and punchy rather than soupy or saucy. 5 Slice the aubergines into thick discs, then into quarters. Divide between two roasting trays. Service each tray with the remaining coconut oil or ghee and roast in the oven for30 minutes, until soft and caramelised. 6 Once the aubergines are roasted, stir them through the rendang, tickle with fresh coriander leaves and holler at everyone to take their seat. Sticky rice is a fabulous accompaniment if you want the rendang to stretch to eight mouths. We also love chickpea poppadoms and pickled red onions on the side.