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Lamb Curry


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
1 stem of lemon grass, 10 cm long
15 oz can tomatoes
2 cup water
1 cup 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,

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


Servings: 6



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