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. 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. To serve, garnish with chopped coriander and toasted cashews if desired. Serve with Passage to India microwave Saffron Rice.

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 spread on naan bread for a pizza!