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Ingredients |
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1 1/2 kg |
Leg of lamb, boned |
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1 tb |
Coriander seeds |
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2 ts |
Black peppercorns |
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2 ts |
Cardomom seeds |
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2 ts |
Cumin seeds |
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1/2 |
Cinnamon stick, crumbled |
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2 tb |
Oil |
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1 lg |
Onion, chopped |
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2 |
Garlic cloves, crushed |
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2 ts |
Fresh ginger, grated |
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Stem of lemon grass, 10 cm |
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-long |
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15 oz |
Can tomatoes |
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2 c |
Water |
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1 c |
Coconut milk |
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Instructions |
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1.
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Remove fat from lamb, cut lamb into 2.5 cm cubes.
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2.
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Finely grind corriander seeds, peppercorns, cardamom seeds, cumin seeds, cloves and cinnamon.
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3.
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Heat oil in a pan, add lamb in three batches, fry until brown, remove.
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4.
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Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion is tender. Add spice mixture, stir-fry for 3 minutes.
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5.
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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.
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NOTE: This curry is very mild. If you prefer a spicier one, add 1 to 4 chopped red chillies.
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HINT: Most Indonesians are Muslims and therefore do not eat pork. Instead they eat lamb, beef and goat.
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Source: Indonesian Cooking
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