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: