Lamb Curry



INGREDIENTS:

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

DIRECTIONS:

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. 



Lamb Curry