1- Getting started with this recipe is simple, and following the steps ensures a delicious outcome every time. Begin by preheating your oven to 150°C on fan forced mode to set the stage for slow cooking. Heat 1 tablespoon of oil in a stove and oven-proof casserole dish, then sear the lamb in two batches for about 5 minutes until it’s nicely browned, and set it aside for later.

2- Next, in the same dish, cook the sliced onion for 2 minutes to build a flavorful base. Once that’s done, return the lamb to the dish, add the Sri Lankan coconut and cashew simmer sauce, mix everything well, cover, and let it cook in the oven for 2 and a half hours. For the final touch, stir in the coconut cream and broccoli, cover again, and cook for another 30 minutes until the lamb is tender and everything blends perfectly.

3- While the curry finishes, heat the 250 grams of microwave saffron rice as per the package instructions to complement the dish. Serve by spooning the rice onto plates and topping it with the lamb curry, then garnish with coriander sprigs and toasted cashews for a fresh finish.

4-First Step: Prepare all ingredients by finely chopping onions, mincing garlic, grating ginger, and slicing green chillies. Measure and gather spices and other components.

5-Second Step: In a hot pan, dry roast mustard and fenugreek seeds until fragrant. Then add curry powder, stir briefly to awaken spices.

6-Third Step: Sauté onions in oil until golden brown, then add garlic, ginger, and green chillies; cook until aromatic.

7-Fourth Step: Add the roasted spices into the onion mixture followed by tamarind paste; stir to combine fully.

8-Fifth Step: Place the lamb pieces into the slow cooker and pour in the prepared spiced onion mix.

9-Sixth Step: Add coconut milk and salt, then stir gently to coat the lamb evenly.

10-Seventh Step: Cook on low heat setting for 6-8 hours until the lamb is tender and flavors have melded beautifully.

11-Eighth Step: About 30 minutes before serving, add roasted cashews and adjust seasoning if needed.

12-Final Step: Garnish with fresh coriander and serve the slow cooked Sri Lankan coconut cashew lamb curry hot with basmati rice or traditional flatbreads. For vegan adaptation, replace lamb with jackfruit or tofu and adjust cooking time accordingly.