Lamb Curry

  • 1 1/2 kg Leg of lamb, boned
  • 2 Garlic cloves, crushed
  • 1 Tbsp Coriander seeds
  • 2 tsp Fresh ginger, grated
  • 2 tsp Black peppercorns
  • Stem of lemon grass, 10 cm
  • 2 tsp Cardomom seedslong
  • 2 tsp Cumin seeds
  • 15 oz. Can tomatoes
  • 1/2 Cinnamon stick, crumbled
  • 2 cup Water
  • 2 Tbsp Oil
  • 1 cup Coconut milk
  • 1 lg Onion, chopped image placeholder

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.

Submitted by: Recipe Group Member