Ingredients
1 1/2 kg leg of lamb, boned
1 tablespoon coriander seeds
2 teaspoon black peppercorns
2 teaspoon cardomom seeds
2 teaspoon cumin seeds
1/2 cinnamon stick, crumbled
2 tablespoon oil
1 large onion, chopped
2 garlic cloves, crushed
2 teaspoon fresh ginger, grated
1 stem of lemon grass, 10 cm long
15 oz can tomatoes
2 cup water
1 cup coconut milk
Cooking Directions:
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
lamb
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