Dice the lamb into 3cm chunks and place in the pan, fat-side down.
Peel the onions, dice with the aubergines to the same size as the lamb, then stir into the pan.
Season with sea salt and black pepper, stir in the curry paste and 1 tablespoon of red wine vinegar, then transfer to the oven for 1 hour, or until tender, stirring halfway and loosening with a splash of water, if needed.
Taste the curry, season to perfection, ripple through the yoghurt, drizzle over ? a tablespoon of extra virgin olive oil, hit it with lots of black pepper, and serve.