Heat oil in a saucepan over medium heat.
Add cumin seeds and fry for 1 min.
Add lamb and brown before adding the onion and brinjal.
Cook and stir until onion is tender.
Mix ginger & garlic paste and tomato into the saucepan, and cook for about 1 min.
Mix KNORR Mild Durban Curry Cook-In-Sauce with coconut milk and add to the lamb and brinjal.
Bring to the boil, cover and simmer for 50-60 min, until meat is tender.
Add coriander and serve with a dollop of plain yoghurt and buttered naan bread.