Recipe for Lamb Curry - Recipes Worldwide

1.50	kg	Leg of lamb, boned
1.00	tb	Coriander seeds
2.00	ts	Black peppercorns
2.00	ts	Cardomom seeds
2.00	ts	Cumin seeds
0.50		Cinnamon stick, crumbled
2.00	tb	Oil
1.00	lg	Onion, chopped
2.00		Garlic cloves, crushed
2.00	ts	Fresh ginger, grated
		Stem of lemon grass, 10 cm
		-long
15.00	oz	Can tomatoes
2.00	c	Water
1.00	c	Coconut milk

Instructions:
1.
Remove fat from lamb, cut lamb into 2.
5 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 1-1/2 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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