In a medium pot on low heat, sauté the onions with oil and curry spice until onions are soft. Add water if desired.
Add the tomato paste and allow to cook 5 minutes.
Increase to medium heat. Add garlic and fresh chilies. Season with salt and pepper to taste.
Add lamb knuckle, mint, coriander, eggplant and fresh lemon juice.
Season with salt and pepper to taste.
Simmer another 15 minutes.
Add potatoes. Simmer until potatoes and meat are soft.