Lamb Curry (2)

Ingredients:
-- 1.5 kg leg of lamb, boned
-- 1 tablespoon coriander seeds
-- 2 teaspoons black peppercorns
-- 2 teaspoons cardamom seeds
-- 2 teaspoons cumin seeds
-- 6 wbole cloves
-- ½ cinnamon stick, crumbled
-- 2 tablespoons oil
-- 1 Large onion, chopped
-- 2 cloves garlic, crushed
-- 2 teaspoons grated fresh ginger stem of lemon grass 10 cm long
-- 400 g can tomatoes
-- 2 cups water 1 cup coconut milk

Preparations:
1. Remove fat from lamb, cut lamb into 2.5 cm cubes.
2. Finely grind coriander seeds, peppercorns, cardamom seeds, cumin seeds, cloves and cinnamon.
3. Heat oil in a pan, add lamb in three batches, fry unitl brown, remove.
4. Add onion garlic ginger and lemon grass to pan, stir-fry untill 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 the boil reduce heat to low simmer, uncovered, stirring often, for 1 ½ 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.

Periplus