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Lamb curry

Yield: 6 Servings

Ingredients:

• 1 1/2 kg Leg of lamb boned
• 1 tb Coriander seeds
• 2 ts Black peppercorns
• 2 ts Cardomom seeds
• 2 ts Cumin seeds
• 1/2 Cinnamon stick crumbled
• 2 tb Oil
• 1 lg Onion chopped
• 2 Garlic cloves crushed
• 2 ts Fresh ginger grated Stem of lemon grass
• 10 cm -long
• 15 oz Can tomatoes
• 2 c Water
• 1 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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