In a large bowl combine lamb, all spices, chopped garlic, grated ginger, olive oil, tomato paste, and the juice of your 1/2 lemon.
Add cubed carrots to the bottom of your crockpot, then add lamb mixture, and top with chopped onions.
Pour in your vegetable stock and simmer in your crockpot for 6-7 hours on low heat.
About 30 minutes before serving add your ground cashews which will thicken the sauce and give it a creamier consistency. Serve with basmati rice and top with chunks of cashew pieces.