Lamb Madras Curry

Ingredients

• 2 Tbsp oil
• 2 onions, finely chopped
• 1 tsp Gregg's Crushed Garlic
• 1 tsp Gregg's Crushed Ginger
• 2 Gregg's Whole Bay Leaves
• 1/2 of 1 whole Gregg's Cinnamon Quill
• 1 Tbsp Gregg's Curry Powder
• 1/8 tsp Gregg's Ground Chilli (optional)
• 500g diced lean lamb
• 400g can crushed tomatoes
• 400ml can coconut cream
• Gregg's Natural Sea Salt, freshly ground, to taste

Method

Heat the oil in a large saucepan over low heat and cook the onion, Gregg's Crushed Garlic and Crushed Ginger for 3 to 5 minutes or until the onion is soft.

Add the Gregg's Bay Leaves, Cinnamon, Curry and Chilli Powder and cook for 1 - 2 minutes, stirring.

Increase the heat to medium then add the lamb and cook for a few more minutes, turning to coat the lamb in spices.

Add the tomatoes and coconut cream. Bring to the boil then cover and simmer for approximately 1 hour, or until the lamb is very tender.

Taste and season with Gregg's Sea Salt Grinder. Remove the cinnamon quill before serving. Serve with rice and poppadoms.