Lamb curry
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | kilograms | Leg of lamb, boned |
| 1 | tablespoon | Coriander seeds |
| 2 | teaspoons | Black peppercorns |
| 2 | teaspoons | Cardomom seeds |
| 2 | teaspoons | Cumin seeds |
| ½ | Cinnamon stick, crumbled | |
| 2 | tablespoons | Oil |
| 1 | large | Onion, chopped |
| 2 | Garlic cloves, crushed | |
| 2 | teaspoons | Fresh ginger, grated |
| Stem of lemon grass, 10 cm long | ||
| 15 | ounces | Can tomatoes |
| 2 | cups | Water |
| 1 | cup | Coconut milk |
Directions
1. Remove fat from lamb, cut lamb into 2½ cm cubes.
2. Finely grind corriander seeds, peppercorns, cardamom seeds, cumin seeds, cloves and cinnamon.
3. Heat oil in a pan, add lamb in three batches, fry until brown, remove.
4. Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion is tender. Add spice mixture, stir-fry for 3 minutes.
5. Return lamb to pan with undrained, crushed tomatoes, water and coconut milk, bring to a boil. Reduce heat to low, simmer, uncovered, stirring often, for 1-½ hours, or until lamb is tender.
NOTE: This curry is very mild. If you prefer a spicier one, add 1 to 4 chopped red chillies.
HINT: Most Indonesians are Muslims and therefore do not eat pork.
Instead they eat lamb, beef and goat.
Source: Indonesian Cooking