Lamb curry

Yield: 6 servings

Measure Ingredient
1½ kilograms Leg of lamb, boned
1 tablespoon Coriander seeds
2 teaspoons Black peppercorns
2 teaspoons Cardomom seeds
2 teaspoons Cumin seeds
½ \N Cinnamon stick, crumbled
2 tablespoons Oil
1 large Onion, chopped
2 \N Garlic cloves, crushed
2 teaspoons Fresh ginger, grated
\N \N Stem of lemon grass, 10 cm long
15 ounces Can tomatoes
2 cups Water
1 cup Coconut milk

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

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