Wash the lentils and place in a saucepan with water to cover. Simmer 15 minutes or until half done. Add eggplant and pumpkin. Simmer until very soft. Let cool slightly before blending into a smooth puree. Set aside.
In a blender, combine garlic, ginger and water and puree to a paste. Set aside. Preheat oven to 170 degrees C.
In a casserole dish heat the vegetable oil. Add star anise and sizzle a few seconds, then add onions and fry until golden.
Add lamb and cook until browned. Stir in the garlic ginger paste. Add all the spices and fry 1 minute. Add enough hot water to not quite cover the meat and bring to the boil. Cover casserole and place in the oven. Cook 40 minutes.
Add the lentil puree to the curry and cook 10 more minutes. Taste for seasoning - you may want to add a little sugar.