Sri Lankan Coconut Cashew Lamb Curry

INGREDIENTS 

2 tbsp vegetable oil

1.2kg deboned leg of lamb, fat trimmed, cut into 6cm pieces

1 large onion, sliced

375g sachet Passage to India Sri Lankan Coconut & Cashew Chicken Simmer sauce

350g broccoli, trimmed and cut into large florets

¾ cup coconut cream

250g pack Passage to India Microwave Saffron Rice

Coriander sprigs and toasted cashews for garnish

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OVEN METHOD

1. Preheat oven 150C (fan forced).
2. Heat 1 tbsp oil in a stove and oven-proof casserole dish. Sear lamb in two batches for 5 minutes until browned all over. Transfer to a plate and repeat with remaining oil and lamb.
3. Add onion and cook for 2 minutes. Return lamb to dish and add Sri Lankan Coconut & Cashew Chicken simmer sauce. Mix well. Cover and cook in oven for 2 ½ hours.
4. Remove from oven and stir through coconut cream and broccoli. Cover and continue cooking for a further 30 minutes or until lamb is tender.
5. Follow pack instructions to reheat Microwave Saffron Rice.
6. To serve, spoon saffron rice onto plates. Top with lamb curry and garnish with coriander sprigs and toasted cashews. 

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SLOW COOKER METHOD

1. Heat oil in a large non-stick frying pan. Sear lamb in batches for 5 minutes until browned all over. Transfer to the bowl of a slow cooker and repeat with remaining oil and lamb.
2. Cook onion in the same pan for 3 minutes and add to lamb. Pour in the Sri Lankan Coconut & Cashew Chicken simmer sauce. Mix well. Cover and cook on High 4 hours or Low 8 hours. In the last hour of cooking, stir through coconut cream and broccoli.
3. To serve, garnish with chopped coriander and toasted cashews if desired. Serve with Microwave saffron rice.

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TIPS: 

●      If you prefer a thicker sauce, remove meat from slow cooker at the end of cooking time and simmer with the lid off until the sauce has reduced and thickened. Return lamb and to sauce to heat through.

●      Leftover coconut cream can be stored in a sealed jar in the refrigerator for 1 week. Alternatively, freeze leftovers in ice cube trays and use in your next curry directly from the freezer.

●      This curry is perfect for batch cooking. Make a double batch in the slow cooker. Cool completely and portion into sealed labelled containers. Freeze for up to 1-2 months. Defrost in the refrigerator overnight and reheat in a saucepan or in the microwave

●      Leftover curry is perfect for lunches or snacks. Use it as the next filling for your pie maker pies. Shred and add to toasties or add to pizzas.