Lamb Madras Curry

An authentic recipe with a unique balance of herbs and spices. This versatile recipe goes well with lamb, beef, chicken or vegetables such as pumpkin and potatoes.

Prep Time:
Cook Time:

How to Cook

  1. 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.
  2. Add the Gregg's Bay Leaves, Cinnamon, Curry and Chilli Powder and cook for 1 - 2 minutes, stirring.
  3. Increase the heat to medium then add the lamb and cook for a few more minutes, turning to coat the lamb in spices.
  4. 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.
  5. Taste and season with Gregg's Sea Salt Grinder. Remove the cinnamon quill before serving. Serve with rice and poppadoms.


  • 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
  • ½ of 1 whole Gregg's Cinnamon Quills
  • 1 Tbsp Gregg's Curry Powder
  • 1/8 tsp Gregg's Ground Chilli (optional)
  • 500 g diced lean lamb
  • 400 g can crushed tomatoes
  • 400 ml can coconut cream
  • Gregg's Natural Sea Salt, freshly ground, to taste

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