Preparation Time: 15 minutes
Cooking Time: 1 hour

Serves: 4

• 600g diced lamb shoulder or leg
• 2 tablespoons of vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 3 tablespoons of Greenfields Madras curry powder
• 400g tin of chopped tomatoes
• 200ml lamb or beef stock
• 200ml coconut milk
• 1 tablespoon tomato purée
• 1 teaspoon sugar (optional, to balance the acidity)
• Salt and pepper to taste
• Fresh coriander, chopped, for garnish

• Prepare the lamb: Pat the lamb pieces dry with kitchen paper and season them with salt and pepper.
• Cook the onions: Heat the vegetable oil in a large, heavy-based pan over medium heat. Add the chopped onions and cook for 8-10 minutes until they are soft and golden brown.
• Add the garlic and ginger: Stir in the minced garlic and grated ginger, and cook for 2 minutes until fragrant.
• Add the spice blend: Sprinkle the Madras curry powder into the pan, stirring constantly for about 1 minute to release the flavors.
• Brown the lamb: Add the diced lamb to the pan, stirring well to coat the meat in the spice mixture. Cook for 5-7 minutes until the lamb is browned on all sides.
• Add the tomatoes and stock: Pour in the chopped tomatoes, lamb or beef stock, and tomato purée. Stir well to combine, scraping any browned bits from the bottom of the pan.
• Simmer: Bring the mixture to a simmer, reduce the heat to low, and cover the pan. Let it cook gently for 45 minutes, stirring occasionally, until the lamb is tender.
• Finish with coconut milk: Stir in the coconut milk and let the curry simmer uncovered for another 10 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt, pepper, and a bit of sugar if needed.
• Serve: Garnish with freshly chopped coriander and serve hot with basmati rice or naan bread.

• Calories: 520 kcal
• Protein: 34g
• Fat: 35g
  • Saturated Fat: 20g
• Carbohydrates: 14g
  • Sugar: 6g
• Fiber: 3g
• Sodium: 600mg