Recipe - Lamb Curry

1 One half kg Leg of lamb, boned
1 tablespoon Coriander seeds
2 teaspoon Black peppercorns
2 teaspoon Cardomom seeds
2 teaspoon Cumin seeds
One half Cinnamon stick, crumbled
2 tablespoon Oil
1 lg Onion, chopped
2 Garlic cloves, crushed
2 teaspoon Fresh ginger, grated
Stem of lemon grass, 10 cm
long
15 ounce 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, remove.

4. Add onion, garlic, ginger and lemon grass to pan, stirfry until onion
is tender. Add spice mixture, stirfry 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 1One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini