Savory Slow Cooked Sri Lankan Coconut and Cashew Lamb Curry

Last Updated on February 12, 2026 by Antoni Recipes Team

It s no secret that comfort food has a special way of making any evening feel festive. Picture this: you come home after a long day, the chill in the air welcoming you to settle in, and the aroma of my Slow Cooked Sri Lankan Coconut and Cashew Lamb Curry begins to waft from the kitchen. The heat gently releases the fragrant spices as tender pieces of lamb mingle with a creamy coconut and cashew sauce. This dish is not just a meal; it s an inviting essence of warmth and delight a perfect remedy for the restless weeknights.

Inspired by the bold flavors of Sri Lanka, this easy slow-cooked recipe lets you embrace a world of culinary adventure right in your home. With just a few simple ingredients, you ll create a rich, mildly spiced dish that will have friends and family gathering around the table, eager for seconds. So, let s turn your kitchen into a cozy haven and explore the magic of this heartwarming curry!

Why love Slow Cooked Sri Lankan Coconut and Cashew Lamb Curry?

Comforting, Hearty Dish: This recipe brings the warmth of a family gathering into your home, making it the perfect centerpiece for any dinner.
Easy Preparation: With a simple slow-cooking method, you can achieve melt-in-your-mouth tenderness without spending hours in the kitchen.
Exotic Flavor Profile: Experience the unique boldness of Sri Lankan spices, enhanced by the creamy richness of coconut and cashew.
Crowd-Pleaser: Whether you re dining with family or entertaining friends, this dish is sure to impress and leave everyone wanting more.
Versatile Ingredients: Feel free to switch up the veggies or proteins to suit your taste; it s adaptable for every palate!
Aromatic Experience: The comforting aroma while it cooks will have everyone anticipating the delicious feast ahead.

Ingredients for Slow Cooked Sri Lankan Coconut and Cashew Lamb Curry

For the Curry
Lamb Use leg or shoulder cuts for a rich, tender texture.
Oil Necessary for searing the lamb; vegetable oil is a good alternative.
Onion Brown or yellow onions work well to add depth to your curry base.
Sri Lankan Coconut & Cashew Sauce This provides the primary flavor; make sure to use the specified brand for authenticity.
Coconut Cream Adds creaminess; full-fat is best for that luxurious texture.
Broccoli Adds nutrition and a nice contrast in texture; feel free to substitute with green beans or spinach.

For Serving
Saffron Rice A fragrant side that beautifully complements the dish; plain rice can be used, but saffron enhances the flavor.
Coriander Sprigs For garnish to add freshness and color; fresh parsley could be used as a substitute.
Toasted Cashews A delightful crunch topping; omit for nut-free options.

How to Make Slow Cooked Sri Lankan Coconut and Cashew Lamb Curry

1. Preheat your oven to 150 °C (fan forced). This ensures it reaches the perfect temperature for slow cooking, allowing the flavors to meld beautifully.

2. Heat 1 tablespoon of oil in a stove and oven-proof casserole dish. Use medium heat and prepare for that lovely sear, contributing to the dish s flavor.

3. Sear the lamb in batches for about 5 minutes until browned all over, then transfer it to a plate. Make sure it s golden for the best flavor, repeating with remaining oil and lamb.

4. Add chopped onions to the dish, cooking for approximately 2 minutes until softened. This creates a sweet base that deepens the curry s flavor.

5. Return the seared lamb to the pot and add the Sri Lankan Coconut & Cashew Sauce. Mix well, ensuring every piece of lamb is coated in that delightful sauce.

6. Cover the dish with a lid and cook in the oven for 2 ½ hours, or until the lamb is tender. This slow cooking makes the meat melt-in-your-mouth delicious.

7. Stir in coconut cream and broccoli, cover, and cook for an additional 30 minutes. The broccoli will add a lovely texture and nutritional value while soaking up those fantastic flavors.

8. Prepare saffron rice according to package instructions. This fragrant side dish pairs perfectly, enhancing the meal s aromatic appeal.

9. Serve by spooning saffron rice onto plates, topping with the luscious lamb curry, and garnishing with fresh coriander sprigs and toasted cashews for added texture.

Optional: Add a squeeze of lime juice before serving for a zesty kick.
Exact quantities are listed in the recipe card below.

Storage Tips for Slow Cooked Sri Lankan Coconut and Cashew Lamb Curry

Fridge: Store leftover curry in an airtight container for up to 3 days. This helps keep the flavors intact and prevents spoilage.

Freezer: For longer storage, freeze the curry in an airtight container for up to 3 months. Allow it to cool completely before freezing to maintain texture.

Reheating: When ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop or microwave. Stir regularly for even heating, preserving that delicious slow-cooked flavor.

Packaging: Consider portioning the curry into smaller containers before freezing for easy, single-servings later on perfect for quick meals!

Expert Tips for Slow Cooked Sri Lankan Coconut and Cashew Lamb Curry

• Choose the Right Cut: Lamb leg or shoulder cuts are ideal for a tender, juicy curry. Avoid lean cuts, as they can dry out during slow cooking.

• Sear Well: Make sure to brown the lamb thoroughly before simmering. This locks in flavors and gives the curry a richer taste, enhancing your slow-cooked lamb dish.

• Don t Rush the Cooking: Patience is key! Slow cooking ensures the lamb becomes tender and absorbs all the flavorful spices. Keep it in the oven for the full duration.

• Watch the Coconut Cream: Adjust the amount of coconut cream according to your preference for creaminess. Adding too much can overwhelm the dish, while too little may make it less rich.

• Stir Occasionally: Give your curry a gentle stir every hour. This helps prevent it from sticking to the bottom of the pot and ensures even cooking of your slow-cooked Sri Lankan Coconut and Cashew Lamb Curry.

• Garnish for Flavor: Don t skip the coriander and toasted cashews! They add freshness and texture that beautifully complement the dish s creamy richness.

Make Ahead Options

These Slow Cooked Sri Lankan Coconut and Cashew Lamb Curry are perfect for meal prep enthusiasts! You can sear the lamb and prepare the sauce up to 24 hours in advance, allowing the ingredients to meld beautifully in the fridge before cooking. Simply store the seared lamb, sauce, and chopped onions in an airtight container for maximum freshness. When you re ready to enjoy this comforting dish, just place everything into the casserole dish, cover, and cook in the oven as directed. This not only saves time but also enhances the flavor, ensuring your curry is just as delicious as if made fresh on the day!

What to Serve with Slow Cooked Sri Lankan Coconut and Cashew Lamb Curry?

Imagine the table set for a delightful feast, each dish complementing the rich, velvety flavors of your beloved curry, creating the perfect dining experience.

• Saffron Rice: Fluffy and fragrant, it soaks up the savory curry sauce, elevating your meal with beautiful aromas and colors.
• Naan Bread: Soft and pillowy, it s perfect for sopping up every luscious drop of the curry, ensuring no flavor is left behind.

Pairing naan with the lamb curry transports you straight to a bustling market in Sri Lanka, where fresh breads and warming spices mingle, creating an adventurous culinary journey.

• Cucumber Raita: A cooling yogurt dip, it refreshes the palate with each bite, balancing the warmth of the curry s spices.
• Roasted Vegetables: Seasonal veggies like carrots and bell peppers add a delightful crunch and caramelized sweetness, enhancing the dish s hearty nature.

The contrasting textures bring forth an exquisite harmony that captivates your senses, leaving you craving that next bite.

• Mango Chutney: Sweet and tangy, it offers a vibrant burst of flavor that cuts through the richness, making each mouthful pop with zest.
• Chai Tea: A warm, spiced tea that feels like a comforting hug, its aromatic spices beautifully marry with the exotic flavors of your curry.

Why not round off the evening with a sweet touch? Each pairing ensures your Slow Cooked Sri Lankan Coconut and Cashew Lamb Curry is not just a meal, but a beautifully orchestrated gathering that sparks conversation and connection.

Variations & Substitutions for Slow Cooked Sri Lankan Coconut and Cashew Lamb Curry

Feel free to explore these delightful twists to customize your dish!

• Chicken: Swap lamb for chicken thighs and adjust cooking time. The flavor will still shine through beautifully!

• Beef: Use beef chuck or brisket for a heartier version. The slow cooking method will tenderize the meat wonderfully.

• Vegetarian: Replace meat with firm tofu or chickpeas. Both soak up the sauce s flavors, making for a satisfying vegetarian option.

• Broccoli Substitutes: Try using carrots or zucchini instead of broccoli for a different texture and flavor profile in your curry.

• Nut-Free: Omit the toasted cashews and replace the sauce with a nut-free option if allergies are a concern. The dish will remain deliciously creamy!

• Rice Alternatives: Serve with quinoa or cauliflower rice instead of saffron rice for a low-carb alternative that pairs well.

• Spicy Kick: Add a teaspoon of chili powder or fresh chili slices to the curry during cooking for an extra punch of heat!

• Coconut Cream Variations: Use full-fat coconut milk instead if you re looking for a lighter option while still keeping that creamy texture!

These variations allow you to personalize your curry, making it perfect for every palate at your dinner table!

Slow Cooked Sri Lankan Coconut and Cashew Lamb Curry Recipe FAQs

How do I select the best lamb for my curry?
Absolutely! For the best results, look for lamb leg or shoulder cuts as they are marbled with fat that melts during cooking, ensuring a tender texture. Avoid lean cuts like lamb loin as they can become dry when slow-cooked, leaving you with less flavorful meat.

What is the best way to store leftover curry?
Store your Slow Cooked Sri Lankan Coconut and Cashew Lamb Curry in an airtight container in the fridge for up to 3 days. This keeps it fresh while preserving the robust flavors. If you want to keep it longer, consider freezing!

How can I freeze this curry?
To freeze your curry, let it cool completely after cooking. Then, portion it into airtight containers or freezer bags, removing as much air as possible to prevent freezer burn. It can be stored this way for up to 3 months. When you re ready to enjoy, just thaw it overnight in the fridge before reheating gently.

What should I do if my curry is too thick?
Very! If you find that your curry is thicker than desired, simply stir in a little water or broth over low heat until you reach your preferred consistency. Sometimes, the sauce can thicken due to the slow cooking, so adjusting it with liquid will help.

Is this curry safe for my pets or allergies?
When preparing this dish, keep in mind that it contains coconut and cashews, which are not safe for dogs. For those with nut allergies, simply omit the toasted cashews as a garnish, and ensure the sauce used is free from any allergens. Always double-check ingredient labels for your safety.

Can I make this dish vegan or vegetarian?
Absolutely! You can create a vegan version by substituting the lamb with hearty vegetables like chickpeas, eggplant, or zucchini and using a plant-based coconut cream. You ll miss the lamb flavor, but the spices and coconut sauce will create a delicious and satisfying curry!