- 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
| - Preheat oven 150C (fan forced).
- 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.
- 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.
- Remove from oven and stir through coconut cream and broccoli. Cover and continue cooking for a further 30 minutes or until lamb is tender.
- Follow pack instructions to reheat microwave Saffron Rice.
- To serve, spoon saffron rice onto plates. Top with lamb curry and garnish with coriander sprigs and toasted cashews.
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