Preparation:

Remove fat from lamb, cut lamb into 2.5 cm cubes.

Finely grind coriander seeds, peppercorns, cardamom seeds, cumin seeds, cloves and cinnamon.

Heat oil in a pan, add lamb in three batches, fry until brown, remove.

Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion is tender. Add spice mixture, stir-fry for 3 minutes.

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.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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