Title: Lamb Curry
Categories: Lamb Mideast
Yield: 6 Servings

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

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

previous

next