In a large cooking pot, toast the coriander and cumin seeds very lightly for roughly 2 minutes. Grind to a powder, then set aside.
Raise the heat of the pot to medium, and add the ghee / coconut oil. Fry the onions for around 5 minutes, until softened.
Meanwhile, in a mortar and pestle, crush the garlic cloves with the ginger and chilli to make a paste. Add a touch of olive oil if needed. Add this to the onion, and sauté for a further couple of minutes, before adding in the toasted cumin and coriander, along with the garam masala, turmeric and salt. After a minute, pour in the chopped tomatoes and around 200ml hot water. Stir well. Add the diced beef, then cover and leave to cook on a medium heat for around 20 minutes.
Remove the cover, stir, then add the diced aubergine. Return the lid to the pot and cook for another 15 minutes, before serving garnished with the fresh coriander.
Recipe by The Paleo Network at https://paleo.com.au/recipe-spicy-beef-aubergine-rajma/