Yield: 6 servings
|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|
|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|
|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