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Lamb curry

Artist:

_

Categories:

Curries, Lamb & Mutton

Yield:

6

Rating:

0

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Ingredients:

1 1/2	kg	Leg of lamb, boned
1	tbsp	Coriander seeds
2	tsp	Black peppercorns
2	tsp	Cardomom seeds
2	tsp	Cumin seeds
1/2		Cinnamon stick, crumbled
2	tbsp	Oil
1	large	Onion, chopped
2		Garlic cloves, crushed
2	tsp	Fresh ginger, grated
		Stem of lemon grass, 10 cm
		-long
15	oz	Can tomatoes
2	cup	Water
1	cup	Coconut milk

Procedures:

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.
5	Add spice mixture, stir-fry for 3 minutes.
6	Return lamb to pan with undrained, crushed tomatoes, water and coconut milk, bring to a boil.
7	Reduce heat to low, simmer, uncovered, stirring often, for 1-?hours, or until lamb is tender.
8	Note: this curry is very mild.
9	If you prefer a spicier one, add 1 to 4 chopped red chillies.
10	Hint: most indonesians are muslims and therefore do not eat pork.
11	Instead they eat lamb, beef and goat.