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