Chop the lamb and veggies. If the lamb is not cooked pan sear it first. Then remove and add back into the curry at step 4.
3
Cook the onion with olive oil in a skillet on medium heat for 3-4 minutes. Add garlic, carrots and the spices. Cook for 4 more minutes.
4
Pour the diced tomatoes, coconut milk and lamb in the skillet. Bring to a boil. Let it simmer for 5 minutes while stirring occasionally. Serve with rice topped with cashews and spring onion (Fresh cilantro will also work).
