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  Lamb curry
 
Yield: 6 servings
 
1 1/2 kg Leg of lamb boned 2 Garlic cloves crushed      1 tb Coriander seeds 2 ts Fresh ginger grated
2 ts Black peppercorns Stem of lemon grass      10 cm
2 ts Cardomom seeds -long      2 ts Cumin seeds 15 oz Can tomatoes
1/2 Cinnamon stick crumbled 2 c Water      2 tb Oil 1 c Coconut milk
1 lg Onion
 chopped 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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